Crab Cakes
Ingredients
8 oz Imitation crab meat (minced)
8 oz Crab meat canned
½ cup Panko breading
2 tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp Old Bay Seasoning
2 tbsp Scallions
2 tbsp Peppers (diced)
2 tbsp Fresh Parsley (minced)
1 Egg (beaten)
4 tbsp Mayonnaise
Salt (to taste)
Pepper (to taste)
Olive oil
Sriracha Mayo
1 cup Mayonnaise
1 tbsp Sriracha powder
1 tsp Garlic powder
Directions
1. Wash hands and rinse produce.
2. In a small bowl, whisk together egg, mayo, mustard, salt, pepper, Old Bay and Worcestershire sauce.
Toss crab meat, parsley, peppers, onions, and zucchini in another bowl, then gently stir in the egg
mixture. Next, sprinkle Panko into the mix and stir well.
3. Scoop up 1/3 cup of the crab mix and form into a cake. Drop into the oiled fry pan and cook 3-5 minutes
per side or until golden brown. 160 degrees
4. Serve these with a dollop of zesty Sriracha Mayo.
Pro Tip:
If your crab cakes are too moist, add more Panko to the mix.
