WHAT YOU NEED
1 large can of lump crabmeat
half cup of diced red onion
handful of chopped fresh basil
1 egg
1 cups of breadcrumbs
2 heaping tablespoons of mayonnaise ( I want to try with Greek yogurt next)
1 tablespoon Dijon mustard
2 tablespoons of Worcestershire sauce
1.5 tablespoons of Old Bay seasoning
1 tablespoon of mustard powder
1 teaspoon of garlic salt
dash of pepper
paprika
THE INSTRUCTIONS
Mix all ingredients in a big bowl.  Form loose patties with the mixture–if it’s too sticky add more bread crumbs. Do not press patties together too tightly, keep them loose and don’t over mix because the lumps of crab break down too much.  Place patties on tray and top each with a few dashes of paprika. SautĂ© over butter or place in baggies for freezer.  Makes about 12 crab cakes.
I tend to double this and keep a stash of about 20 crab cakes in the freezer.
Crab cakes for days!!!!
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