Crab Cakes

Instruction​

• In a large bowl, mix:

  • 1 dollop of Mayonnaise

  • 1 smaller dollop of Dijon mustard

  • Some splashes of hot sauce of your choice

  • Worcestershire sauce

  • 1 egg

  • A few splashes of lemon juice

  • Chopped spring onions
    Yes, my picture above has red onion. Use what you've got.

  • Chopped fresh parsley

  • 1/2 cup of Panko crumbs

  • A drizzle of olive oil

• Season with:

  • salt and pepper

  • Old Bay seasoning

• Mix these ingredients well, then fold in fresh white and dark crab meat

• Form patties, small and tight is best

  • That's what she said

• Heat a frying pan on medium-high

• Add olive oil and a knob of butter

• Make sure the pan is hot, then fry crab cakes for 2-3 minutes on each side

• Set them on a paper towel covered plate to drain excess oil

• Serve with lemon wedges because aoli is dumb

 

This was an excellent dish to make the day after I made Crab Bisque because I had leftover crab meat