1 pound cooked Dungeness crab meat, large pieces loosely chopped
1 cup Panko bread crumbs (can sub gluten-free if desired)
2 1/2 tbsp fresh parsley, chopped
1/2 cup diced onion
1/3 cup mayonnaise
2 tbsp dijon mustard
1 tsp hot sauce (I use Tapatio)
1/2 tsp salt
1/4 tsp pepper
3-4 tbsp olive oil
Chop onion and sauté in small pan on med-high heat until softened. Whisk egg in medium bowl and add mayonnaise, dijon mustard and hot sauce. Lightly mix in crab meat, bread crumbs, sautéed onions, salt, pepper and parsley. Form crab cakes in to 8 - 10 patties, depending on desired size. Heat olive oil over med-high heat in large pan. Add crab cakes and cook until crispy and golden brown, approx 3-4 min per side depending on thickness. Serve with fresh lemon slices and our Simple Tartar Sauce.
Premier Catch Simple Tartar Sauce:
I typically mix to taste, but approximately 1 cup mayonnaise and 2/3 cup sweet pickle relish plus a squeeze of fresh lemon. You may also use dill pickle relish, if preferred.