CRAB CAKE INGREDIENTS:
1 cup crab – use canned crab in the refrigerator section (rinse it before using it)
1/4 cup panko breadcrumbs
1/4 cup light mayo
1 egg yolk
1 tsp worcestershire
1 tsp sriracha
1/4 tsp dry mustard
1/2 tsp dijon
1 tsp old bay
1 tbsp fresh chopped chives
1 tsp lemon juice
small pinch of cayenne
fresh parsley
FOR FRYING:
1 tbsp light butter
DIPPING SAUCE:
1/4 cup light mayo
1/2 tbsp stone ground mustard
1/8 tsp garlic
1 tsp horshradish
1/4 tsp worcestershire
1/4 tsp lemon juice
1/8 tsp cajun
1/4 tsp paprika
small pinch of cayenne
Combine mayo, egg yolk, worcestershire, sriracha, dry mustard, dijon, old bay, lemon juice, chopped chives, and cayenne. Fold in the panko and crab and form into four patties. I let them sit in the fridge for about 30 minutes before frying in a pan with light butter for 4-5 minutes on each side.
For your sauce, simply combine all of the sauce ingredients and serve with your cakes! Easy as can be!
