These crispy, golden crab cakes are made with Snow Crab Meat, lightly seasoned and bound with a flavorful mix of mayo, Dijon mustard, and spices. Pan-fried to perfection, they’re simple yet delicious - perfect as an appetizer or main dish. Serve with lemon wedges and tartar sauce for the ultimate seafood treat!

Ingredients:

• 2 eggs, beaten
• 1/3 cup mayonnaise
• 1 tablespoon1 Dijon mustard
• 1 teaspoon1 Worcestershire sauce
• 1/2 teaspoon hot sauce
• Salt and freshly ground black pepper
• 1 pound of flaky crabmeat
• 3/4 cup bread crumbs
• 2 tablespoons chopped fresh parsley
• Canola oil, for frying
• Lemon wedges and tartar sauce, for serving

Instructions:

1. In a small bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Season with salt and pepper.
2. In a medium bowl, gently combine the crabmeat, bread crumbs, and parsley. Fold in the egg mixture until just combined.
3. Form the mixture into 10-12 equal patties.
4. Heat a thin layer of canola oil in a large skillet over medium heat until shimmering.
5. Working in batches if necessary, cook the crab cakes until golden brown and crispy, about 3 to 5 minutes per side. Add more oil as needed between batches.
6. Serve warm with lemon wedges and tartar sauce on the side.

This recipe yields 10-12 delicious crab cakes, perfect for an appetizer or main course.