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