Scrumptious Crab Cakes

 

1 pound jumbo lump crab meat (important you get this kind)

1/2 c mayonaise

1 T dijon mustard

1 tsp worcestershire sauce

1 - 2 tsp hot sauce

1 egg, lightly beaten

1 tsp lemon zest, plus 1 Tbsp lemon juice

freshly ground pepper to taste

1/2 tsp salt

Fresh parsley, chopped (about 1/8 cup)

1/4 cup panko bread crumbs (or more, if needed)

Oil for frying

Combine mayo, mustard, worcestershire sauce, hot suace, egg, lemon zest and juice, parsley, salt and pepper. Carefully fold in the crab meat, but don't break up the crab. Then fold in bread crumbs to make a firm, but not stiff crab mixture. 

Using 1/3 cup measuring cup, form 8-9 crab cakes and place on a parchment lined baking sheet. Chill for at least 20 minutes or until they are firm and cold.

Heat oil in a large pan and add the crab cakes - cooking over medium heat. Do not disturb them so they get brown and crispy, but not burnt. It should take 3-4 minutes. Then turn crabcakes carefully and brown on the other side (you may need to add more oil) until they are hot through and crispy, but not burnt. This should take another 3-4 minutes.

Place on a serving platter and eat with tartar sauce, cocktail sauce and lemon wedges. Can be eaten alone or as a crab cake sandwich. 

 

 

I made these for Christmas 2023 and we enjoyed them very much. Leftovers, reheated are good, but eat within a day or two or freeze them.