Crab Cakes

Servings: 10 small crab cake patties, or 5-6 large enough if you want to make crab cake burgers out of them.

Ingredients
2 eggs

½ C mayonnaise

2 T Dijon mustard

1 T Worcestershire sauce

½ tsp Sriracha (or other hot sauce; more or less to taste)

salt & pepper to taste

1 lb lump crab meat (picked through, remove shell bits)

¾ C panko breadcrumbs

2 T finely chopped parsley*

vegetable or canola oil, to coat the pan for frying

lemon wedges, tarter sauce or aoili for serving

* First time I made these, I didn't have fresh parsley, but I did have fresh chives that needed to be used up. 

Directions

Whisk together egg, mayo, Dijon, Worcesershire and Sriracha. Season to taste with salt & pepper.

Add crab meat, panko and parsley; stir until well combined.

Form into patties. I find it's easier to make the patties if you let the mixture sit for 10 minutes so the breadcrumbs soak and get softer to hold everything together a little better.

Add just enough oil to a skillet to coat the bottom. Heat until oil shimmers. Fry crab cakes until deep golden brown and crispy, turning halfway through cooking (about 4 minutes per side).

Sserve with lemon wedges, tarter sauce, aoili...  or create a crab cake burger.