Everyone loves a good crab cake. And it's easy to have frozen crab meat on hand. Just defrost overnight in refrigerator or that morning on the counter for a couple of hours. Pair this with some mashed potatoes or potato salad and it's a complete dinner. For the vegan you can substitute Veganaise for the Mayo and use two 8 ounce jars of drained artichokes.
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
1/2 cup breadcrumbs (use gluten-free if needed)
1/4 cup of parsley chopped
1 scallon chopped
1/2 a yellow or red bell pepper chopped fine
salt and pepper to taste
Lemon wedges, for serving
2 TBSP Grapeseed or Canola oil for cooking
In a small bowl, combine the crabmeat, breadcrumbs, mayonnaise, egg, mustard, and hot sauce until smooth. Season with salt and pepper. Gently fold in the parsley and veggies. Using your hands, form the crab mixture into into 8 patties, about 1 1/2 inches thick. Place on a baking sheet or large dish and refrigerate for about an hour to help them set. Then, in a large skillet, heat the oil until shimmering. Add the crab cakes and cook over medium heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.