For my family - Crab cakes are one of our favorite special dishes, and they are so easy to make! This recipe gets much of its flavor from the fresh lump crabmeat that is mixed with our Seafood Blend Rub as well as fresh chopped (onion) chives. The final crab cake is exceptional and only needs to be served with your favorite side (such as cole slaw or fresh asparagus) . This is truly a meal fit for a King (or Queen). Enjoy!
1/4 cup mayonnaise, 2 scallions, thinly sliced
1 large egg (beaten) 1 Tblspn Dijon mustard
2 tsp lemon juice 1 Tblspn Seafood Blend Rub
1 pound fresh lump crabmeat 1 1/4 cup panko (plain), divided
2 Tblspns fresh chopped (onion) chives
(reserve 1 Tblspn for garnish)
1/4 tsp salt 1/8 tsp pepper
2 Tblspns olive oil
Mix together first 6 ingredients. Add the crab and combine. Stir in 3/4 cup of the panko, the chives, salt and pepper. Divide the mixture into 6 equal patties (each should be about 1 inch thick). Refrigerate the patties for at least 2 hours.
Heat oil in large skillet over medium heat. Coat each crab patty with the remaining panko crumbs (about 1/2 cup). Fry the patties until golden brown on each side. Serve immediately with the reserved 1 Tblspn of chives sprinkled on top.
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