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.