Crab Cakes

Serves 4. This is an easy appetizer or as a light brunch or lunch served on a fresh simple salad.
  • 1/3 c. mayonnaise
  • 1 large egg, beaten
  • 2 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. Tabasco sauce
  • Kosher salt to taste
  • Freshly ground black pepper
  • 1 lb. jumbo lump crabmeat, picked over for shells
  • 3/4 c. Margot’s Morsels Simply Sea Salt or Rockin Rosemary, crumbs
  • 2 tbsp. freshly chopped parsley
  • Canola oil, for frying
  • Lemon wedges, for serving
  • Tartar sauce, for serving

Whisk together mayo, egg, Dijon mustard, Worcestershire, and Tabasco sauce, and season with salt and pepper.

In a medium bowl, stir together crabmeat, morsels, and parsley. Fold in mayo mixture, then form into 8 patties and refrigerate for 20 minutes.

Cooking is best done in a large skillet over medium-high heat. Coat your pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.

Serve with lemon and tartar sauce.

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