Crab Cake

Ingredients:

• 2/3 cup finely crushed saltine crackers

• 2 large egg, beaten

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1/4 cup mayonnaise

• 2 tbsp finely chopped fresh thyme, oregano and chives

• 1 wiri wiri hot pepper, chopped or 1/2 tsp hot sauce

• 1 lb lump crab meat, picked over for shells

• 1/4 cup canola oil for frying

• Fresh lemon juice, tomato slices and lettuce for serving, optional

1. Whisk together egg, mustard, Worcestershire sauce, mayonnaise, herbs and hot pepper until smooth.

2. In a medium sized bowl, lightly toss the crab meat and the cracker crumbs. Gently fold in the mayonnaise mixture, cover and refrigerate for at least 1 hour.

3. Form crab mixture into 8 patties, about 1/3-cup each and about 1 1/2-inch thick.

4. In a large skillet, heat the oil until shimmering over medium high heat. Add the crab cakes and cook until deeply golden, about 3 minutes per side.

5. Transfer the crab cakes to plates and serve on a bed of lettuce with tomatoes and a sprinkle of lemon juice.

Yields: 8 crab cakes

Notes&Tips:

• These easy Crab Cakes are simply delicious. There is no filler in this recipe and so you are able to taste the sweet succulent crab meat with every bite!

• I did not make a dipping sauce for these Crab Cakes; and it was not needed. Just that squeeze of lemon juice on the cakes were enough.

• This Crab Cake recipe will leave you filled and satisfied! But still wanting more!