Even though my kids are a little old for Sponge Bob, they still love this recipe for crabby patties. This is really a recipe for crab cakes that can be used as an appetizer or as a main course. You may think of crab cakes as an expensive meal to make as you can pay a pretty penny for these if you are eating out. If you live near a coast where fresh crab is plentiful, terrific. I live in a landlocked area and while I could purchase fresh crab, I usually use canned crab for this recipe, which can often be found on sale. This is a great pantry recipe, meaning keep a few cans of crab in your pantry and use this recipe if you need to make a quick meal.
2 (7.1 ounce) cans crab meat, drained well
½ medium onion, chopped
½ cups seasoned dry breadcrumbs
2 eggs beaten
Salt and pepper to taste
2 Tablespoons butter
2 Tablespoons olive oil
In a medium sized mixing bowl, combine crab, onion, breadcrumbs, egg, salt and pepper. Then heat oil and butter in a large skillet on medium low. Using disposable rubber gloves (my preference) form 1-2 Tablespoons of crab mixture into a patty (1 ½ “-2” in diameter). Place patties in pan and brown on both sides. It may take 4-5 minutes per side to brown. Remove patties to a paper towel lined plate and blot off any excess oil.
Makes approximately 14 (2”) patties
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