Crab Cakes

Crab Cakes

crab cakes let the fresh crab meat be the main event with very little filler and a whole lot of flavor. This is the ultimate crab cake recipe with very little filler and seasoned to perfection. This is the best you will try and it will keep you coming back time and time again!

Crab Cakes

• 1 lb lump crab meat
• 1 cup, diced onion
• 1/2 cup Panko bread crumbs
• 2 egg
• 3 tablespoons mayo
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh minced parsley
• 1/2 lemon zest
• 1 small lemon juice
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• salt and black pepper, to taste
• 4 tablespoons vegetable oil or olive oil

1. In a large skillet over medium heat, add oil and sautee diced onion until soft then remove from heat and let cool.
2. In a large mixing bowl, whisk together eggs, mayo,lemon zest,lemon juice, Worcestershire sauce, garlic powder,cayenne pepper,salt and black pepper to taste
3. Add crab meat onion, panko crumbs and parsley and stir until combined and moistened. Cover and refrigerate 30 minutes.
4. Divide mixture into about 12 cakes. With wet hands, lightly shape into 1/2” thick patties. Place a large non-stick pan over medium heat with oil and Cook crab cakes for 4-5 minutes on each side until golden brown.
   Drain on paper towels then serve with lemon slices enjoy.