Rebecca's Favorite Crab Cakes

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• 1 lb imitation crabmeat
• 1 (6 ounce) can crabmeat, drained
• 1 egg
• 1/8 teaspoon seasoning salt
• 1/8 teaspoon seafood seasoning
• 1 1/2 teaspoons fresh basil
• 1/2 cup saltine crackers
• 1/4 cup mayonnaise
• 1/2 cup canola oil

Recipe

• 1 crush saltines and set half aside to coat top and bottom of crab cakes.
• 2 chop fresh basil and dice crab flakes to 1/4 inch minus.
• 3 toss first eight ingredients together in large bowl.
• 4 cover small cookie sheet with wax paper or parchment, sprinkle with reserved cracker crumbs and set 3" round open metal ring or cookie tin on crumbs.
• 5 spoon mixture into round cookie tin and press to shape. sprinkle with more cracker crumbs.
• 6 gently move cookie tin to next spot and repeat until mixture is used up.
• 7 makes about 7 crab cakes 3" x 5/8".
• 8 freeze on cookie sheet for about 1/2 hour.
• 9 fry until golden brown on each side.
• 10 for best results do not use food processer, and use fresh basil!