Crab Cakes Anyone?

It was my birthday last Friday and look what mom whipped up for me. It's her best ever, great tasting crab cakes. What's best about her crab cakes? She makes it with Alaskan king crab legs. Traditional crab cakes are made from the meat taken from any species of crab. The meat from the legs of Alaskan king crabs are moist and sweet which make her cakes more yummy. They're the best!

Now, if you want your crab cakes to really taste good, I'll share her recipe using Alaskan king crabs. Crab cakes are usually served with tartar sauce, but when you're using crab legs, you wouldn't be needing the sauce anymore because the cake on its own is exquisite.

Crab Cakes

1 lb. Alaskan king crab leg meat
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying

Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.

Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.

In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).