With fresh crab available in good quantity, I put crab cakes on the menu for us! Twice! 😂 Once for dinner, served with a salad on the side. I made them again for Christmas morning as Crab Cakes Benedict. They are easy AND delicious!!

The trick with making crab cakes is not to shred the crab when you mix the ingredients and to use as little filler as possible.

You’ll need:

• 1/3 cup Mayonnaise
• 1 Tablespoon Dijon Mustard
• Salt & Pepper
• Splash of Tabasco Hot Sauce
• 1 teaspoon Worcestershire Sauce
• 1 Tablespoon Parsley, fresh, chopped
• ½ cup Red Bell Pepper, chopped fine
• ½ cup Shallot, minced
• 2 large Eggs, beaten
• 1 pound Lump Crab Meat
• ¾ cup + additional Panko Breadcrumbs
• Vegetable Oil for Frying

1. Start by mixing all the ingredients other than that crab and the panko breadcrumbs together.
2. Fold the crab into the wet ingredients and then fold in the breadcrumbs.
3. Portion into six or eight crab cakes, sprinkling each side with a little additional panko.
4. Refrigerate on a waxed paper-lined sheet tray for at least one hour.
5. Heat vegetable oil in a large skillet on medium-high heat until hot.
6. Cook for 2-3 minutes or until golden brown) on each side.

Serve these crab cakes with Champagne or with a white wine that has some richness but not a lot of oak to it. We particularly enjoyed it with the Chateau de Beaucastel Chateauneuf-du-Pape Blanc we had it with. 😜