Heather’s Crab Cakes

My friend Heather is well known as the person who does just about everything in our school district. She's amazing at work, and to top it off, she's a spectacular cook! This is one of her favorite recipes, and now that she's shared it, it's one of mine too.

Crab Cakes
 2 tbsp Chopped Chives
 1 tbsp Chopped Flat Parsley or Cilantro
 1.50 tbsp Mayonnaise
 1 tsp Grated lemon rind
 1 tbsp Fresh Lemon Juice
 1 Egg
 ⅓ cup Panko Bread Crumbs
 1 lb Crab Meat, Lump is bestI try to always have at least one pound of the Costco Lump Crab Meat in my fridge. It lasts a long time, and I'm crab cake or fried rice ready at any time.
 1 tbsp Blended Olive and Canola Oil
Spicy Mayo
 ¼ cup Mayonnaise
 1 tbsp Chopped Chives or Shallots (but if you bought the chives, you might as well use them!)
 2 tsp Creole Mustard (or Dijon Mustard with 1/2 tsp hot sauce)
 1 tsp Fresh Lemon Juice
 ¼ tsp Cayenne Pepper (careful here, you may want to do it to taste)
 ⅛ tsp Salt
 1.50 tbsp Capers (If you like them)

1

Mix together everything except the crab and the bread crumbs.

2

Add the crab and bread crumbs, mix together and set in the fridge for one hour.

3

While you are waiting . . . Mix all Spicy Mayo ingredients together.

4

Use a 1/3 cup measure, scoop out crab cakes onto plate or parchment paper.

5

Press out flat, then place in frying pan with just a little bit of olive/canola oil mix - 1/2 Tbsp. Sauté for 4 minutes.

6

Flip over and sauté another four minutes until golden brown.

7

Serve with lemon wedges and spicy mayo and enjoy!