Light, delicious and easy crab cakes.

When we eat crab cakes, we want to taste the crab, not the seasoning. This is a really easy recipe and the crab shines through in its sweet and luscious way.

1 large egg

2 tablespoons mayonnaise

2 teaspoons Dijon mustard

1/4 teaspoon fresh ground pepper

1 teaspoon Feisty Fish Rub

1/4 cup chopped scallions

12 ounces jumbo lump crabmeat

3/4 cup panko – whole-wheat

2 tablespoons EVOO

Lemon wedges for serving

Whisk egg, mayo, mustard, pepper, Feisty Fish Rub, in a medium bowl until combined. Stir in scallions. Add crabmeat and panko. Sitr to combine. Form the mixture into four patties about 1/2″ thick.

Heat oil in large skillet (I use my seasoned cast iron skillet) until shimmering, Add crab cakes and cook until golden brown than flip and cook the other side. About 4 to 5 minutes per side. Serve with lemon wedges or a drizzle sweet and spicy mustard.

Serve with an arugula salad with sliced oranges and avocado and your favorite light dressing.

 

 

 

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