Crab Cakes (easy)
By Lishka DeVoss

YIELD 2 crab cakes

INGREDIENTS

1.5 tbsp butter

BOWL (lightly tossed together with a fork):
4 ounces lump crabmeat (picked and any cartilage removed)
1 large egg, lightly mixed
1.5 tbsp mayonnaise
1/4 tsp dry mustard

SEASONING:
1/8 tsp Old Bay seasoning or cayenne pepper
2 tbsp freshly chopped parsley
1/2 tbsp minced onion
3 tbsp Panko
1 tsp grated lemon zest

PREPARATION

1. Add SEASONING to BOWL and lightly toss with a soup spoon or spatula.

2. Melt butter over medium-high heat. Scoop crab mixture and make 2 large crab cakes. Fry in skillet for 3 minutes (or until a golden brown crust forms on the bottom).

3. Flip and continue to fry on the other side for another 3 to 4 minutes.

4. Serve plain or with tartar sauce.

Updated 2023-03-13

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