Crab Cakes. Crispy and delicate made with canned crab.

 

2 – 120 gram crab meat, chunk

1/2 egg, about 2 tbsp beaten egg (I used the whole egg)

2 tbsp + 2 tsp mayonnaise

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

1/4 tsp hot sauce

salt and pepper

6 tbsp Panko breadcrumbs

lemon wedges and parsley

In a small bowl, whish together the egg, mayonnaise, mustard, Worcestershire and hot sauce. Season with salt and pepper.

In a medium bowl, stir crab and panko together. Fold in egg mixture and form into patties. I used a 3-inch wide cookie cutter to shape and fill.

It is important to chill these patties before frying. I made these in the mornings and fried them up in the late afternoon. 

Heat over over medium-high heat until shimmering. Fry cakes until crispy. About 3 to 5 minutes per side. 

Serve with remoulade sauce.