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.
1tbspChopped Flat Parsley or Cilantro
1tspGrated lemon rind
1tbspFresh Lemon Juice
⅓cupPanko Bread Crumbs
1lbCrab 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.
1tbspBlended Olive and Canola Oil
1tbspChopped Chives or Shallots (but if you bought the chives, you might as well use them!)
2tspCreole Mustard (or Dijon Mustard with 1/2 tsp hot sauce)
1tspFresh Lemon Juice
¼tspCayenne Pepper (careful here, you may want to do it to taste)
1.50tbspCapers (If you like them)
Mix together everything except the crab and the bread crumbs.
Add the crab and bread crumbs, mix together and set in the fridge for one hour.
While you are waiting . . . Mix all Spicy Mayo ingredients together.
Use a 1/3 cup measure, scoop out crab cakes onto plate or parchment paper.
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.
Flip over and sauté another four minutes until golden brown.
Serve with lemon wedges and spicy mayo and enjoy!
Amount Per Serving
% Daily Value *
Vitamin D 26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.