Simple Crab Cakes

Recipe

• 1 pound backfin crabmeat
• 1 egg, beaten
• 2 tablespoons mayonnaise
• ¼ teaspoon salt
• 1 tablespoon Dijon mustard
• ½ teaspoon Tabasco sauce
• ¼ teaspoon freshly ground white pepper
• 2 tablespoons dried chives
• 1 ½ tablespoons panko bread crumbs
• canola oil for frying
• lemon wedges, optional garnish

In a medium bowl, place the egg, mayonnaise, salt, mustard, Tabasco and pepper and whisk until smooth. Add crabmeat, chives and crumbs, and toss lightly with a fork, being careful not to break up meat. Shape into 6 patties. Wrap each patty in plastic paper and chill in the refrigerator for at least 30 minutes.

Fry in hot oil until golden brown for 4 to 5 minutes. Flip cakes over and cook for 4 to 5 minutes, until done. Drain on paper towels. Serve with lemon wedges.

Contributed by Joyce Taylor MM2