Crab Cakes

Taken from BH&G

This is a good recipe for a beginner (like me). Next time I am going to play around with the seasonings a bit, maybe add some dijon or worcestershire to the mix. The only issue I had was that they didn't turn out perfectly round, but who cares - they tasted great!

2 tbsp chopped green onionn
1 tbsp butter
1 tbsp flour
1/4 tsp seafood seasoning (I used Old Bay)
1/8 tsp black pepper
1/2 cup milk
6-8 oz lump crabmeat or one 6 oz can crabmeat drained, flaked and cartilage removed
2 tbsp panko (Japanese style bread crumbs) or fine dry bread crumbs
3/4 cup panko (Japanese style bread crumbs) or fine dry bread crumbs (I found that I did not use near this much, would probably use 1/2 cup next time)
1 egg
1/4 cup flour
2 tbsp cooking oil

In a small saucepan cook onion in hot butter until tender. Stir in the 1 tbsp flour, seafood seasoning and 1/8 tsp black pepper. Add milk all at once. Cook and stir until thickened and bubbly. Tranfer to medium bowl. Cover and chill about 1 hour or until cold.

Stir crabmeat and the 2 tbsp panko into chilled sauce. Place the 3/4 cup panko in a shallow dish. In a second shallow dish, beat together egg and 1 tsp water. Place the 1/4 cup flour in a third shallow dish.

Form about 2 tbsp of the crab mixture into a small patty. Dip patty into flour. Carefully turn to coat. Dip in egg mixture then in bread crumbs. Set on a sheet of wax paper. Repeat with remaining crab mixture.

In a large skillet heat oil over medium heat. Add crab cakes, half at a time. Cook about 3 minutes on each side or until golden and heated through.