Crab cake recipe

An egg, mayo, fresh bread crumbs, lemon zest and whatever seasoning, herbs etc... you want. I vary. Sometimes, I want something very simple and very fresh crab tasting. Sometimes, I like to add a few other flavors like green onions, peppers, Old Bay or whatever. The main thing is not to use a lot of breading for the inside. You want them to be crabby and not like a stuffing.

Measurements depend on how much crab you have as far as the egg and the mayo. For a pound, I use 1 egg and maybe a third to a half cup of mayo.

I refrigerate the crab mixture a while before I shape them and dredge in the breadcrumbs or panko (I use that only for the outside of the cakes). That way you can form them without falling apart. I refrigerate the cakes, as well, after I form them.

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Crab cake recipe

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Go talk with Ryan Andre, Le Creole or Dana Brown and beg for their crab cake recipe.

It's delicious.