On this day I celebrate the simple, but always endearing crab cake. I prefer them meaty and moist, with barely a touch of breading. They always go like hot cakes! Serve them as appetizers, entrees, or atop salads, jazzing up the sauce with as much horseradish as your personal preference enjoys.
1 lb lump crabmeat
2 lg or x-lg eggs
1/3 c mayonnaise
¼ – 1/3 c finely chopped green onion
1 T Dijon mustard
¼ c breadcrumbs, plain or seasoned (or crushed pork rinds, if you’re leaning toward keto)
Combine ingredients; season with sea salt & pepper to suit your taste; form into 6 mini patties.
Place on cooking spray-coated sheet of heavy-duty foil; put on grill preheated to 350°F (medium). (Or cook in a sauté pan.) Cook 3-4 minutes per side. Serve atop salad or with split, toasted mini rolls spread with Mustard Sauce, adding a slice of ripe tomato and lettuce or fresh baby spinach leaves.
3 T mayonnaise
2 T Dijon mustard
2 T prepared horseradish
1 T fresh lemon juice
Stir ingredients together and drizzle over crab cakes. (I do love the sauce and usually double the amount.)