Ingredients
- 1 1 1 # lump crab meat
- 1 1 1 egg
- 1 1 1 Tbsp Dijon mustard (I used less)
- to garlic powder and pepper to taste
- 2 2 2 Tbsp flour, more for dredging
- 2 2 2 Tbsp olive oil
- 4 4 4 Tbsp butter
- Panko (optional)
Preparation
Step 1
Gently combine crab, egg, mustard, salt, pepper and 2 T flour. Cover mixture and put in fridge for at least 30 minutes.
Using small ring molds or Guowall cake molds (about 3" diameter), butter and flour the insides of the rings. Place on top of a plate holding a thin layer of seasoned flour.
Remove crab mixture from fridge and fill inside of ring to desired height. Top with either a thin layer of seasoned flour or panko.
In skillet, melt olive oil and butter in 12" skillet on medium heat. When butter melts and foam subsides, gently pick up mold with crab using a spatula and place in the pan. Repeat with remaining cakes and turn heat to med-high.
Cook about 5-8 minutes and turn crab/mold over to brown the other side (it will take slightly less time). Remove mold. By this time, the crab cake will retain it's shape. Remove cakes using spatula and serve hot with lemon wedge.
Enjoy!