This week Im celebrating the last official weekend of summer with these fantastic fresh crab cakes. Although in my opinion these crab cakes can be enjoyed year round! Canned crab meat is readily available in most supermarkets year round. And could also be a refreshing change from the typical meat and potatoes winter foods. Although making crab cakes sounds intimidating, it only takes 3 steps and is no more complicated than making meatballs or hamburgers.
Crab Cakes
Ingredients
- 1 Egg
- 2 TBSP Mayo
- 2 tsp Dijon mustard
- ¼ tsp ground pepper
- Pinch of salt
- Pinch of Cayenne pepper
- ½ cup chopped scallions
- 12 oz jumbo lump crab meat drained
- ¾ cup Panko breadcrumbs
- 2 TSP extra virgin olive oil
Instructions
- Whisk Egg, Mayo, mustard, pepper, salt and cayenne together until combined. Stir in scallion. Add crab and panko, stir to combine.
- Form the mixture into 4 ½ inch thick patties.
- Heat the oil in a large nonstick skillet over high heat until simmering. Add crab cakes and cook 4-5 mins per side only flipping once. Garnish with lemon wedges.
