Prep time: 10 minutes
Cook time: 15 minutes
serving size: 6
-1/4 cup mayonnaise
-2 large egg yolks
-1 tbsp chopped parsley
-1 tbsp dijon mustard
-1 tsp fresh lemon juice
-1 tsp old bay
-1/4 tsp cayenne pepper (can add more if desired)
-2 lbs fresh crabmeat drained, flaked, and all cartilage removed
-3/4 cup plain panko bread crumbs
-1 tbsp oil, canola/vegetable/or olive
-1 tbsp butter
In a large bowl, whisk together mayonnaise, egg yolks, parsley, mustard, lemon juice, old bay, and cayenne until combined.
Next, fold in the crabmeat and breadcrumbs into the mixture. Shape into 6-8 crab cake patties.
Place into the refrigerator for about 30 minutes and let set.
Add butter and olive oil to a skillet on medium heat. Cook crab cakes for 4-5 minutes on each side until golden brown.
Drain on paper towels then serve with lemon slices and a side of tartar sauce.