1 T jalapeño pepper diced
1 T green onion thinly sliced
2 T mayonnaise
1 t Old Bay Seasoning
1 1/2 t Dijon
1 t Worcestershire sauce
1/4 t hot sauce
1 1/2 t lemon juice*
1 pound Phillips™crab meat
1/2 C Panko Italian style bread crumbs.
Foil cover a baking sheet Serves 3
In medium mixing bowl add mayonnaise,egg, Dijon, Old Bay, Worcestershire, hot sauce, lemon juice, jalapeño, and shallot. Mix until combined
Drain crab and pick through for shell fragments without breaking up the crab. Add to it the bowl and gently mix. Add Panko and gently combine. Form into 6 crab cakes* and place on bake sheet. Refrigerate for 1-2 hours.
Remove crab cakes from refrigerator. Add canola oil to non stick fry pan on high heat. Place crab cakes in pan and cook 4-5 minutes per side. I cover pan with a grease shield as sometimes hot oil is splattered. Gently flip them over.
Remove and serve with Tartar sauce or a cilantro lime mayonnaise. Cole slaw and potato salad with crab cakes are a great warm weather meal.
*Lime juice can be used in place of lemon juice
*Don’t form them into tightly packed cakes
Can also be made into appetizer sizes. Use an ice scoop and make 10-12 appetizers.