Crab Cakes!!!

If you like crab this is the dish for you.  Crab cakes are pretty easy to make.  All you need is crab, of course, a binding agent and seasoning.  What does that mean?   Here are the ingredients.

1 lbs of Canned Crab meat (Buy good quality crab meat)
1 Cup Panko Bread Crumbs
2 Eggs (your binding agent)
2 Chopped Scallions
1/4 Mayo (Make is fresh if you can.  There is nothing better.)
1 Heaping Tbls of Dijon Mustard
1/2 small jar of chopped pimentos
1 Tbls of Old Bay Seasoning
1 tsp of Dried Parsley, Dried Tarragon and Salt
1/2 tsp of ground pepper and Tobasco or some other hot sauce
Juice of 1/2 lemon

Mix all this stuff together.  Heat a 12" All-Clad or other heavy stainless steel skillet over medium heat with about 2 tablespoons of vegetable shortening.  Don't use a non-stick skillet.  The crab cakes will brown much better in a stainless steel or cast iron skillet with shortening.  Once the shortening is hot form the crab mixture into patties with your hands.  Hands work the best.  You should get about 8 good sized patties.  Gently place the patties in the skillet and brown on each side.  This should take about 5 to 7 minutes a side.  Only flip the patties once.  They are very delicate and will not take to multiple turns.  Serve immediately.

Cole slaw is the best thing to serve with crab cakes.  Use the left-over mayo to make the tartar sauce.  Add pickle relish and chopped shallots to the mayo to taste.  This goes great with the crab cakes or if you are a purest fresh lemon juice is delicious!

Enjoy!!!!