If you're not procuring top-shelf crab meat for this, fuggedaboutit. It's all about the crab and the crab has gotta be good. Serve with cocktail or tartar sauce, but frankly, a squeeze of lemon is perfect so you get to enjoy these in their native scrumptious glory!
Mix first 5 ingredients together, set aside
In a small bowl, beat egg and then stir in the mayonnaise
Add the egg/mayo mixture to the crab mix, stirring well
Form into small cakes, about 4" in diameter, 1" thick and place onto a plate
Refrigerate for 1 hour
Flatten slightly and brown both sides in butter over medium heat, flipping only once
0 servings
2-4servings