Recipe: Crispy Crab Cakes

• 2 Tbsp Stock Market Cayenne Extra Virgin Olive Oil
• 1 large egg, lightly beaten
• 1/4 tsp Jacobsen’s freshly ground black pepper
• 1/2 cup mayonnaise
• 1/4 tsp Jacobsen’s Italian Sea Salt
• 2 Tbsp flat-leaf parsley, finely chopped
• 2 green onions, minced
• 1 Tbsp Stonewall Kitchen Maine Maple Champagne Mustard
• 1 Tbsp Worcestershire sauce
• 1 tsp Finch & Fennel Here Fishy Fishy seasoning blend
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 3 cans (15oz) Polar Fancy Lump Crab Meat – I SWEAR BY THIS BRAND
• 1 cup Panko breadcrumbs, divided into two equal portions
• 2 Tbsp red bell pepper, minced
• Lemon wedges, for serving

Directions

Rinse the canned lump crab meat and place on a paper towel, removing as much liquid as possible; set aside.

In a medium mixing bowl, combine the mayonnaise, egg, Stonewall Kitchen Maine Maple Champagne Mustard, Worcestershire sauce, Finch & Fennel Here Fishy Fishy seasoning blend, garlic powder, paprika, Jacobsen’s Italian Sea Salt and freshly ground black pepper; whisk until smooth and fully combined.

Add the lump crab meat, half of the Panko breadcrumbs, chopped green onions, diced bell pepper, and finely chopped parsley; gently fold everything together, be careful to keep the large crab pieces intact as much as possible. Divide the mixture into six uniform mounds, then shape each into a round patty (like a burger); press each one lightly into the remaining breadcrumbs to coat. Transfer the shaped crab cakes onto a plate and refrigerate for about 20 minutes (to help them firm up a bit).

Heat the Stock Market Cayenne Extra Virgin Olive Oil in a large skillet set over medium heat. Once hot, cook the crab cakes for 3-4 minutes per side, or until each is deeply golden and crispy. Transfer the cooked crab cakes to a serving platter; finish with a squeeze of fresh lemon and serve with remoulade sauce.

Enjoy!