An Alternative to Fish Sticks
1 lb can of lump crab meat, drained
1 egg, well beaten
1 tbsp mayonnaise
1 tsp salt
1 tsp pepper
2 tbsp whole milk
1 tbsp baking powder
1/2 cup chopped scallions
1/2 cup diced onions
1 clove of garlic, minced
panko bread crumbs
~Mix all the ingredients except the panko in a large mixing bowl. Salt and pepper to taste.
~Form the mixture into whatever shape or size your little heart desires. Just keep in mind the bigger the cake, the longer it will take to cook, and you risk singeing the breadcrumb coating by frying it too long.
~Roll the cakes in the panko until it is well-coated.
~Refrigerate for 30 minutes.
~Heat up enough oil to completely submerge the cakes. When the oil is hot (it should sizzle enthusiastically when you flick a drop of water into the pot), drop the cakes into the oil and fry until golden brown.
~Squeeze the lemon over the crab cakes and serve with whatever sauce you want...which, my my case, was ketchup.