Crab Cakes

By cam_46

These must be put in the fridge for about 1/2 to 1 hour before frying..It helps keep them firm

Ingredients

• 1 egg
• 2 teas seafood seasoning (Old Bay)
• 1/2 cup mayo
• 1/4 cup panko bread crumbs
• 1 teas ginger root or powdered ginger
• 1 teas hot sauce (Tabasco)
• Juice of one lemon
• 3 Tbl grapeseed oil ( can substitute olive oil)
• 1 lb lump crab, picked
• All purpose flour, for dusting

Preparation

Step 1

In a large bowl, thoroughly mix the egg, seafood seasoning, mayo, panko, ginger, hot sauce & lemon juice. Add the crab and blend into the mixture, being careful not to break up the lumps of meat. Refrigerate for 1/2 to 1 hour.

Portion the crab mixture into 2 oz cakes & lightly dust with the flour. Heat a skillet over medium heat with the grapeseed oil. Add the crab cakes and saute' until golden brown, 2-3 minutes. Repeat the process until all the cakes have been cooked.