Crab Cakes

I’ve been craving crab cakes lately, so when I saw a container of lump crab meat at Costco, I instantly knew what I would be making for dinner. Since I wanted to taste the crab, not a bunch of fillers, I kept the crab mixture simple. The crab cakes were filled with big lumps of crab, and the flavor was delicious–can’t wait to buy more of this crab and make different recipes with it. These crab cakes were delicious with homemade tartar sauce, and paired nicely with a caprese salad, crusty bread, and garlic rice.

Crab Cakes

Ingredients:

• 1 egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp dried mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• Juice of ½ a lemon
• 2 tbsp fresh dill, chopped
• Sea salt and freshly cracked pepper, to taste
• 16 oz super lump crab meat
• ¾ cup plain panko crumbs
• 2-3 tbsp butter or olive oil

Serving:

• Tartar sauce
• Lemon wedges

How to Make Crab Cakes

Combine all ingredients except crab and panko crumbs. Carefully add crab to the mixture, then gently fold in panko crumbs.

Form into desired size crab cakes by hand.

Heat the butter in a cast-iron skillet over medium heat.

Place the crab cakes in a skillet and cook on each side until golden brown.

Serve with tzatziki sauce or tartar sauce on the side. Enjoy.