Crab Cakes
Crab cakes are a special party appetizer, topped with a dollop of mustard sauce, or lemon or lime aioli. Serve with creamy or tangy coleslaw, crisp green beans, steamed or roasted fingerling potatoes and corn for a festive meal.
Ingredients
- 1 lb lump crab meat , drained and picked off of shells
- ½ C panko bread crumbs
- 1 egg , beaten
- 4 T light mayo
- 2 t Dijon mustard
- 1 t worcestershire
- 1 lemon , juice and zest
- 1 T fresh basil , minced
- 2 scallions , minced
- 1 t paprika
- ¼ t crushed red pepper
- ¼ t ground allspice
- ¼ t salt
- ¼ t black pepper
- 2 T vegetable oil
Instructions
- In a large bowl, gently mix all of the ingredients except for the oil. Form the mixture into 8 equal-sized patties and set aside.
- Heat a large skillet over medium-high heat. Add the vegetable oil. When the oil is hot, gently place the crab cakes in the pan and sauté for 4-5 minutes on each side until they are browning on the outsides and cooked through inside. Serve with fresh lemon wedges.