Recipe: Summer Crab Cakes

Summer Crab Cakes

2 lb. Jumbo Blue Claw Crab Meat
3/4 cup mayonnaise
1 tbsp. Old Bay Seasoning
1 tbsp. fresh lemon juice
1 tbsp. ground mustard
3 egg yolks
1/4 tsp. cayenne pepper
1 tbsp. chopped fresh parsley
1 tsp. Worcestershire sauce
3 tbsp. breadcrumbs

Preheat broiler to 400 degrees. Mix all ingredients except for the crab meat and breadcrumbs. Gently fold in crab meat taking care not to break lumps apart. Add breadcrumbs, maintaining moisture but not making it doughy. Form mixture into 2-3 inch rounds. Place on greased baking sheet. Sit in refrigerator for one hour. Place under broiler and allow to cook until golden.

*Johnna's tip: It's the dead of summer and we know how you feel about the kitchen and heat (*Well, hell, we know how we feel about it...it's not a good look). So you need some recipes to keep you out of the kitchen slaving over the stove all day and night, but you don't want to settle for tuna sandwiches. Crab cakes are great especially alongside a light pasta salad or field greens salad with all your favorite dressings. Or if you really want to keep it summer, try grilling them;-)

Picture source: http://en.wikipedia.org/wiki/Crab_cake