Crab Cakes

Featured in the January 2015 Issue of ‘In the Loop’

Ingredients:

1. 1 Egg, whisked

2. 2 ½ tablespoons Mayonnaise

3. 1 ½ tablespoons Dijon mustard

4. 1 teaspoon Worcestershire sauce

5. 1 teaspoon Old Bay seasoning salt

6. 1 tablespoon Fresh squeezed lemon juice (Prepare extra quarter-cut lemons to garnish plate)

7. 1 pound Crab meat (If not in season, use canned premium crab meat, super lump)

8. ½ cup Green onion, diced into small pieces

9. ¾ cup Panko bread crumbs

10. Fresh ground black pepper

11. Olive oil

Directions:

1. Mix egg, mayonnaise, dijon mustard, worcestershire sauce, Old Bay seasoning and lemon juice.

2. Gently fold in crab, green onion, panko and pepper, without overworking crab meat.

3. Form mixture into patties the size of your palm.

4. Add enough olive oil to lightly cover the bottom of a non-stick skillet.

5. Heat oil on high, then lower heat to medium-high.

6. Fry crab cakes on each side 3-4 minutes or until golden-brown.

Makes 8 Crab Cakes.

Wine Pairing: McIntyre Chardonnay

<img src="https://images.squarespace-cdn.com/content/v1/54398c87e4b0cc6f9acc287b/1428512520500-XW2K1K1P35CKMYR55IZO/Crab+Cakes.jpg" alt="Crab Cakes.jpg" />

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