Recipe

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

• 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!