Crab cakes not only taste great but they can be a party appetizer, a first course or a main course. I keep them pretty simple - mainly jumbo lump crab meat. This recipe makes about 30 bite sized crab cakes or 8 regular sized (shown here.) I serve them with aïoli but a simple squeeze of lemon is also a totally perfect finish.
16 oz jumbo lump crab meat
2 eggs
1/3 cup mayo
1/2 cup Panko
a couple dashes Worcestershire
a couple dashes tobasco (optional)
zest of one lemon
1 Tbs lemon juice
2 tsp salt
a small handful chopped parsley or chives
Olive oil or butter for frying
Lightly mix all ingredients in a bowl until just combined.
Cover and refrigerate at least one hour.
Lightly pack into 8 patties or 30 mini crab cakes.
Heat a large skillet and add enough oil or butter to coat bottom.
Cook crab cakes over medium high heat until golden brown on each side, about 3 minutes per side for large crab cakes, 2 minutes per side for minis.
Serve with lemon wedges or aïoli.
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