Crab Cakes

These are so easy to make and taste delicious. Sadly, they are not really budget friendly, so my husband and I only have them on special occasions and I do not usually make them when we are entertaining (I know, so selfish).

It will be hard to write out a recipe, as I usually do not use one and just throw in what I have. Over the years I have followed many different recipes while making crab cakes and have just taken what I liked from each one and sort of do my own thing.

Ingredients:
Unshelled Crab (1 lb.)
1/4 cup of Mayo
1/4 cup Dijon Mustard
1/2 diced yellow pepper
1/2 diced red pepper
1/2 cup chopped onion
1 large egg
Garlic salt
Pepper
1 cup Panko
1 cup Corn Flake crumbs

In a bowl, mix crab, mayo, mustard, peppers, onion, beaten egg, salt, pepper and Panko.

I usually mix with my hands. Clump the crab meat into cakes with a 2-3 inch diameter depending on your preference. Put the Cornflake crumbs on a plate and coat each cake. Once the cakes are formed and coated, cover and place in fridge for a about an hour.

Meanwhile, you can mix the spicy mayo sauce. Mix 1/4 cup mayo, 2 tablespoons of Sirracha sauce and a tablespoon of lemon juice. Place in the fridge until ready to serve.

When the crab cakes have been refrigerated for about an hour, heat olive oil in a non-stick pan. I will usually take a crumb from the cornflake crumbs and place in the hot oil. If it sizzles then it's hot enough to cook the crab cakes. Place crab cakes in oil, about 3 minutes on each side or until browned. Remove from pan and place on a plate lined with a paper towel to allow the oil to soak up.(This usually makes up about 10 crab cakes)

Serve with sauce and ENJOY!