{"id":9606,"date":"2020-07-16T09:00:22","date_gmt":"2020-07-16T13:00:22","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9606"},"modified":"2023-12-19T08:13:33","modified_gmt":"2023-12-19T13:13:33","slug":"simple-crab-cakes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/simple-crab-cakes\/","title":{"rendered":"Simple Crab Cakes"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound backfin crabmeat<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>2 tablespoons mayonnaise<\/li>\n\n\n\n<li>\u00bc teaspoon salt<\/li>\n\n\n\n<li>1 tablespoon Dijon mustard<\/li>\n\n\n\n<li>\u00bd teaspoon Tabasco sauce<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>2 tablespoons dried chives<\/li>\n\n\n\n<li>1 \u00bd tablespoons panko bread crumbs<\/li>\n\n\n\n<li>canola oil for frying<\/li>\n\n\n\n<li>lemon wedges, optional garnish<\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Try this tasty seafood recipe from Mariner&#8217;s 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