How can you not have a good time with crab cakes, am I right? Every time we either go out to eat or are on vacation, Crab Cakes are always my go-to. Getting the freshest lump crab meat will make or break your crab cakes. I would go with fresh meat rather than canned meat, it makes all the difference in taste. When you make crab cakes, you want to make sure you can taste the crab, everything else is to enhance it. I usually get my crab meat from the seafood counter at the grocery store; you want to make sure the meat is as white as possible.

Crab Cakes are one of the easiest dinners to make. Whether you are making them an appetizer or the main dish, you can’t go wrong with this easy recipe.

Ingredients:

1 Ib lump crab meat
1/2 cup Panko bread crumbs
1 egg
4 tsp Worcestershire sauce
2 tsp Dijon Mustard
1 lemon – juice only
1/2 tsp of Old Bay
salt and pepper
canola oil for cooking

Directions:

1. Make sure you check the crab for any leftover shells.

2. Mix everything together except the crab meat. Make sure you mix it well.

3. Add the crab meat, and mix it in well. Leave some in chunks when you add.

4. Now you want to form your crab cake . Don’t press them too tight just enough to make a patty big or small, depending on whether or not you are making it as an appetizer or main dish.

5. Preheat the pan with medium heat with your oil.

6. Once the pan and oil are hot add the crab cakes. Cook for 4-5 minutes on per side for larger patties. Cook 2-3 minutes for your appetizer size patties. 7. Serve with your favorite sauce and enjoy!