Crab Cakes

By Cathers

Makes 16 crab cakes

Ingredients

• 1 egg
• 2 tsp seafood seasoning (Old Bay Seasoning)
• 1/2 cup mayonnaise
• 1/4 cup panko (Japanese bread crumbs)
• 1 tsp ginger root juice or powdered ginger
• 1 tsp hot sauce (Tabasco)
• Juice of 1 lemon
• 3 tbsp grape seed oil
• 1 lb. lump crab, picked
• All-Purpose flour, for dusting

Preparation

Step 1

In a large bowl, thoroughly mix the egg, seafood seasoning, mayonnaise, panko, ginger juice or powdered ginger, hot sauce and lemon juice.

Add the crab and blend into the mixture, being careful not to break up the lumps of meat. Refrigerate for 30 minutes to 1 hour.

Portion the crab mixture into 2-oz. cakes and lightly dust with flour. Heat a skillet over medium heat with the oil. Add the crab cakes and sauté until golden brown, 2 to 3 min. Flip and cook on the second side until golden brown, 2 to 3 min. Repeat the process until all the cakes have been cooked.