Crab cakes

Ingredients:

• 1 lb of lump crab (I used the shredded Jonah crab from my Kildare Seafood Medley Box)

• 3 heaping tbsp of Kewpie mayo

• 1 egg; scrambled

• 2 tbsp of parsley; chopped

• 1 tsp of Tony Chachere seasoning (Old Bay also works!)

• 6 tbsp of panko breadcrumbs

• 1 tsp of Tabasco

• 2-3 tbsp of olive oil

Using your hands, over the sink, squeeze out all of the liquid from your crab and put it in a large bowl.

In the bowl with the crab, add in the mayo, egg, parsley, Tony’s, panko and Tabasco. Mix it all together until you have a nice crab cake mix.

In a non-stick pan, heat up the 2 - 3 tbsp of oil.

Using your hands, form the crab cakes into the size you want (they should be flattened like a patty). Fry on each side for about 5 minutes, or until they get golden brown. Flip and cook again. Place the cooked crab cakes on a paper towel-lined plate and repeat until the crab cakes are done.

Serve warm with some tartar sauce or on a crab cake louis salad! Or put it in a sandwich!