Easy Crab Cake

Made these easy crab cakes as brunch back in July. Served them with some scrambled eggs and lox! A delightful start to a day!

Servings: 6 large cakes

Ingredients:

1 lb. (16 oz.) Jumbo lump crab meat, picked over for shells

1 large egg

¼ cup mayonnaise (mayo is preferred as the binder and for its creamy taste, otherwise can be substituted with Greek yogurt)

2 tsp. Dijon mustard

2 tsp. Worcestershire sauce

1 to 1 ½ tsp. Old Bay seasoning

2 tbsp. chopped fresh flat-leaf parsley

2 tsp. fresh lemon juice

1/8 tsp. salt

2/3 cup panko breadcrumbs

(Can also add some chopped green scallion and celery)

Some lemon wedges for serving

Canola oil (if frying)

Instructions:

1.     In a bowl, whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, hot sauce, parsley, lemon juice, and salt.

2.     Add crab meat and panko breadcrumbs to the egg mixture and gently fold everything together. Careful not to break up the crab meat too much. Cover tightly and refrigerate for at least 30 minutes and up to 24 hrs.

3.     Preheat oven to 450°F (232°C), grease a baking with butter or cooking spray.

4.     Portion the crab cake mixture into 6 mounds on the baking sheet. Optional: brush each crab cake with melted butter.

5.     Bake for 15 minutes or until lightly browned on top.

6.     If frying instead of baking, heat up some canola oil in a large skillet over medium-high heat. Pan fry crab cakes in batches until golden crispy on both sides. About 4-5 minutes per side.

7.     Drizzle each crab cake with lemon juice. Serve warm with lemon wedges. (and tartar sauce).