I need a simple kid friendly crab cake recipe?

if my kids love it we shall call it ';the crabby patty';! =o) so far the crab cakes I've made are gross! I may put too much mayo in it. i just want something light and tasty to go with my spicy tarter sauce!I need a simple kid friendly crab cake recipe?
Make one of SpongeBob's favorite meals--crabby patties. Mix 1 pound of real or imitation crab meat, 2 tbsp. of your favorite seafood seasoning blend, 3 eggs and 1 cup breadcrumbs. The mixture should be thick enough to form into patties. If it's too runny, add cornstarch 1 tbps. at a time until you get a workable consistency. Cook on the grill or on the stove. Crabby patties can be eaten on a bun with tartar sauce or served alone.I need a simple kid friendly crab cake recipe?
These aren't too spicy, but very flavorful.





pound fresh crab meat


1 egg


2 tablespoons mayonnaise


1/2 teaspoon ground mustard


1 dash Worcestershire sauce


salt and pepper to taste


4 ounces buttery round crackers, crushed


2 cups oil for frying, or as needed





In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.


In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.
I make my crab cakes with eggs bread crumbs and crab meat and herbs. I put my mayo on as a condiment. One egg and 1/2 cup crumbs to your 1/2lb crab meat, add dry herbs ie: dill, salt, pepper to taste. Remember a little dill goes a long way. Form into patties. make sure they are stiff enough by refrigerating about 20 minutes. In a skillet add a couple tbsp oil and quickly fry until golden brown on both sides. You can bake at 400 until golden on each side but it takes longer and they really need a little oil to keep their shape and flavor. They are not very greasy, and they are traditionally fried.
FANTASTIC CRAB CAKES





1 lb lump crab meat


1 jalepeno pepper (seeded and diced)


1/2 small red pepper (finely diced)


2 tablespoons grey poupon mustard


1 tablespoon mayonnaise


1/2 teaspoon crab seasoning


dash of hot sauce


bread crumbs (the amount depends on the mixture-you have to


feel the mixture, you don't want it too wet or dry)





Empty the crab into a large bowl, sort through, looking for pieces of shell to remove. Add jalapeno, red pepper, mustard, mayonnaise, crab seasoning and hot sauce.


Don't be too rough (don't want to break up the crab lumps). Add enough bread crumbs to keep it together (but not too dry).





If you are going to fry these, roll the finished cake in bread crumbs. If you are going to broil them skip the extra bread crumbs (optionally spray with olive oil lightly before broiling). Either fry in vegetable oil or broil until brown.





OR





NEW ORLEANS STYLE CRAB CAKES





Zataran's Crab Cake Mix


12 - 16 oz. crab meat


1/4 cup mayonnaise


1/2 cup of warm water








Blend thoroughly Zataran's Crab Cake Mix with crab meat, mayonnaise and warm water. Allow to rest 30 minutes in the refrigerator. Form crab cake mixture into 10-12 patties. Fry in 1/4 inch preheated oil (350掳F) until golden brown, about 2 minutes on each side





OR





CRAB CAKES





1 lb. crab meat


1 egg, beaten


1/2 cup Saltines, crushed


1/3 cup fresh parsley, minced


2 tablespoons mayonnaise


1/2 teaspoon paprika or Old Bay seasoning


cayenne pepper or Morton's Hot Salt


onion powder for sprinkling


butter or olive oil for frying





Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.


Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.





In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).





OR





CRAB CAKES ALA OLD BAY SEASONING





1 lb. crab meat


1 tsp. Old Bay


1 tbsp. mayonnaise


1 tbsp. Worcestershire sauce


1 tbsp. fresh chopped parsley


1 tbsp. baking powder


1 beaten egg (or 2)


2 slices dry bread (or 1/4 c. dry bread crumbs), dipped in milk (or 1/4 c. evaporated milk)





Mix together, form cakes and fry in a good hot safflower oil.





OR





CRAB CAKES





1 lb. backfin crab meat


1 piece white bread (end crust preferred)


1 egg, beaten slightly


1 tsp. mustard


Pinch Old Bay seasoning


Pinch of parsley


Salt and pepper to taste


2 tbsp. Mayonnaise, or enough to hold cakes together without being wet.





Remove noticeable shells from crab meat. Finely grate bread over crab meat. Add egg. Add remaining ingredients and mix gently. Form into 7 or 8 cakes. Fry in hot oil just covering bottom of pan (preferably an iron skillet), turning once. Serves 3 to 4 people.





JM