Crab Cakes

I made this for dinner tonight and OH. MY. GOSH! This is a keeper!! So yummy! And although I probably won't be making these that often due to the oil, I will be keeping this recipe on hand.

Here are my changes:

I pretty much halved the recipe since it was just for Chris and I.

I used two small cans of crab- one jumbo lump and one claw meat

I used dijon instead of dry mustard

I used Saltines instead of Ritz

Omitted the cayenne

The panko bread crumbs make a huge difference in the crunch factor as compared to plain ones. If you've never used these, most grocery stores have them in stock next to the plain bread crumbs.

http://allrecipes.com/Recipe/My-Crab-Cakes/Detail.aspx