Best Ever Aquarium Crab Cakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/2 cup low-calorie mayonnaise
• 1 1/2 teaspoons ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon old bay seasoning
• 1 1/2 teaspoons dijon mustard
• 1 1/2 teaspoons lemon juice
• 4 egg yolks
• 1 1/2 tablespoons worcestershire sauce
• 2 cups fresh breadcrumbs (i crumble up two slices of day old bread)
• 1/3 cup chopped fresh parsley
• 1 1/2 lbs fresh lump crabmeat (frozen crabmeat works just as well, but needs to be thawed first)
• 1 tablespoon olive oil (or vegetable oil)
• 1 bottle tartar sauce
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon old bay seasoning

Recipe

• 1 in a mixing bowl, combine the first 10 ingredient by hand or with a large spoon.
• 2 pick through the crabmeat for bits of shell or cartilage, trying not to break up the crab lumps.
• 3 fold the crabmeat gently into the mixture.
• 4 for 8 to 10 crab cakes of roughly equal size (~3inch round), working as quickly as possible to maintain a cold temperature as much as possible.
• 5 makes roughly 24 bite sized cakes.
• 6 lightly oil a frying pan and cook cakes over medium heat until golden brown on both sides, about 3 minutes per side.
• 7 for a healthier cooking method, place the crab cakes on a baking sheet and cook under the broiler until the tops are a golden brown.
• 8 flip the crabcakes once so that both sides get cooked.
• 9 for the dipping sauce combine the tartar sauce, lemon and old bay seasoning in a small bowl.