Easy Crab Cakes - They even taste like crab!

One of the things that I hate about buying crab cakes at restaurants is the lack of actual crab.  This recipe takes care of that, it comes through clear and strong.  I hope you enjoy it.

¼ cup mayonnaise

1 tbs. Dijon mustard

Dash Worcestershire sauce

¼ cup thinly sliced green onion

1 tsp. Salt (optional, I tend to leave it out)

1 large egg (beaten)

1 lb. Crab (cooked and in chunks if possible)

¼ cup breadcrumbs

Hot sauce (to taste) – I prefer something Cajon and stay away from Tabasco

2 tbs. Vegetable oil

2 tbs. Butter

Flour (for dredging)

In a bowl combine mayo, mustard, Worcestershire sauce, green onion, salt (if desired) and egg.  Add in crab, fold in bread crumbs until cakes will just hold together (don't over-do it).  Season with hot sauce to taste. 

Refrigerate for at least 20 minutes.

Shape into about 8 cakes.

Heat oil and butter in non-stick pan.  Dip cakes in flour (both sides) and shake of any extra.  Cook on low to medium-low heat for about 5 minutes per side or until cooked through.

I personally don't prefer to use any sauce or aioli over the top but I know some who do.  I prefer to serve over a simple slaw of carrot, red bell pepper and flat leaf parsley, dressed lightly.

Enjoy with a nice Chardonney or Sauv Blanc.