There is nothing better than a crab cake that is almost all crab. Seems silly to have to make this distinction, but depending on where you go, some crab cakes are about 80% fillers and 20% crab meat. This recipe is mostly lump crab meat, with just enough binders to keep the crab from falling apart during frying. These crab cakes are great on a bed of fresh spinach, and topped with your favorite vinaigrette.
I am not sure where I got the recipe so if you know where it came from let me know in the comments!
Ingredients
- 1/2 onion, diced
- 1 tbsp butter
- 1 egg
- 1/4 cup Miracle Whip (or mayo)
- 2 tbsp whole-grain Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay Seasoning
- 1 cup panko
- 1 lb fresh lump crab meat
- Olive oil for frying
Preparation
Melt the butter and sauté the onions until translucent, about 5 minutes. Remove from heat and let cool. In a large bowl, beat the eggs, and mix together all the ingredients. Form into patties about 4 inches in diameter, about 1/2 inch thick. Place the patties on a plate and refrigerate for 30 minutes. In a large frying pan, heat about 1/4 inch of oil over medium-low heat. Fry the crab cakes about 5 minutes per side, until both sides are brown and a little crispy. Remove from the pan and let drain on a plate covered with paper towels.
