Crab Cakes are such an easy and delicious addition to any meal. These are perfectly creamy and lightly breaded. They are a wonderful appetizer or can be the main course. It pairs beautifully with a fresh lemon aioli with a dash of paprika.
Growing up in the Pacific Northwest crab was always on the menu. Some of my favorite memories growing up was crabbing with my dad. You could toss a pot into the water and an hour later have a dozen fresh crabs waiting for you. There is nothing quite like fresh crab!
Cabe Cakes
Ingredients
1lb Lump crab meat
1 Egg
¼C Mayo
1t Worcestershire sauce
1T Dijon mustard
¾t Salt
¼t Fresh black pepper
½t Paprika
1T Chives
1T Onion, finely minced
½C Panko
Vegetable oil for frying
Directions
In a medium mixing bowl mix egg, mayo, Worcestershire sauce, Dijon, salt, pepper and paprika. Add crab meat, chives, onion and panko and gently fold together until well combined. Cover with plastic wrap and refrigerator for a minimum of 1 hour.Scoop crab meat into 1/3 cup portions and form each one into a patty.
In a large non-stick pan add vegetable oil (about ½ cup) and heat over medium heat. Once hot fry each patty in patches of four. Fry until golden-brown, about 4 minutes per side. Remove and place on a wire rack to drain off excess oil.
Cibo E Famiglia 
Yum!!
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