Southern Living JULY 2001
Drain and flake crabmeat, removing any bits of shell.
Combine crushed crackers and next 7 ingredients; gently fold crabmeat into mixture. Shape into 6 thin patties.
Melt butter in a skillet over medium heat. Add crab cakes; cook 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with Red Pepper Rémoulade Sauce.
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