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.
Crab Cakes
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.
Mustard Sauce:
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.)
