Crab Cakes

Ingredients

• 1 large egg
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon lemon juice and some lemon zest
• 1 pound lump crab meat (see note below)
• 1/2 cup panko ((use gluten-free for GF version))
• 1 Tablespoon olive oil

Instructions

1. 1

   Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay seasoning, salt, pepper, parsley and lemon juice & zest in a large bowl and mix well.

2. 2

   Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.

3. 3

   Shape into 6 cakes (each about ½ cup) and place on a parchment paper lined baking sheet.

4. 4

   Cover and refrigerate for at least 1 hour. This helps them set.

5. 5

   Preheat a large nonstick pan to medium heat and coat with olive oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter.

6. 6

   Serve immediately with tartar sauce, remoulade or a squeeze of lemon.