Crab Cakes

Crab Cakes 

 Servings: Makes 9 medium crab cakes

Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40 Minutes, plus at least 1 hour to let the crab cakes set Servings: 4

INGREDIENTS

2 large eggs

2-1/2 Tbsp mayonnaise 

1-1/2 tsp Dijon mustard

1 teaspoon Worcestershire sauce

1 tsp Creole seasoning

1/4 tsp salt

1/4 c finely diced celery, from one stalk

2 Tbsp finely chopped fresh dill

8-10 oz of crab leg pieces

8-10 oz of lump imitation crab (broke up)

1/2 c panko

Vegetable for cooking

INSTRUCTIONS

Preheat oven to 375 degrees F and line a baking sheet with aluminum foil for easy clean-up.

In a large bowl, combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Creole seasoning, salt, celery, and dill. Mix well.

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

Shape the mixture into 9 cakes and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps the crab cakes set.

Heat a heavy-bottom skillet, like cast iron, over high heat and add oil to cover the bottom to about ¼ inch.

Gently add the crab cakes to the skillet and fry until crisp, then flip over and fry the other side until crisp. Place a platter with paper towels to soak up extra oil.

Serve the crab cakes immediately with tartar sauce, coleslaw, and a vegetable of your choice.