Crab Cakes

These flavorful and delicious cakes will always be a classic seafood dish that is perfect for a fancy dinner party or a casual weeknight meal. They are made with succulent crab meat and a mixture of herbs and spices, and they are pan-fried to golden perfection. Whether you serve them with a creamy sauce or on their own, these crab cakes are sure to be a hit with seafood lovers of all ages.

Ingredients

• 1/3 cup mayo
• 1 large egg, beaten
• 2 tbps yellow mustard
• 2-3 tsp lemon juice
• 2 cans lump crabmeat, drained (4.25oz each, drained)
• 1 cup breadcrumbs, divided in half
• 1/4 tsp black pepper, divided in half
• 1/2 tsp crushed rosemary – divided
• canola or vegetable oil – enough to coat bottom of pan at about 1/2 inch

Directions

1. Mix mayo, egg, mustard, lemon juice, and half the black pepper and rosemary.

2. Add crab, and half the bread crumbs – enough to thicken the mixture to form into patties.

3. Form uniform-sized patties and refrigerate for about 10 minutes.  Mix remaining bread crumbs and rosemary.

4. Heat 1/2 inch of canola oil until it sizzles when a couple bread crumbs are dropped in.  Coat patties in remaining bread crumbs, and carefully place in pan.

5. Fry until golden brown and crisp – around 3 minutes each side (may be more or less depending on heat of oil.

6. Let dry on paper towel. Serve over greens, grains, or on a bun!