Crab Cakes

[Source Unknown]

½ onion, diced

1 Tbsp butter

1 egg

¼ cup mayonnaise

2 Tbsp Dijon mustard

2 tsp Worcestershire sauce

3 tsp hot sauce (optional)

½ tsp fresh ground black pepper

1 ¼ cups panko or breadcrumbs

1 lb fresh lump crab meat, picked over to remove any bits of shell

Olive oil for frying

In a small frying pan, saute onion in butter until translucent. Remove from pan to a large bowl, and let the onions cool. Then, beat in the egg, mayo, mustard, Worcestershire, hot sauce, black pepper, and panko. 

So many delicious things in one place!

Fold in the crab meat. 

It takes some elbow grease, but it gets nicely mixed after a bit of stirring.

Form into 8 large patties, and place on a plate. Refrigerate for 30 minutes. Film the bottom of a large (12-inch) frying pan, and heat the oil over medium-low heat. Add the crab cakes and cook, without moving, 5 minutes or until the bottoms are brown. Then turn and cook the second side, 5 minutes or until brown. 

Pictured: The batch that didn't fall apart.

Remove from the pan and let drain on a plate covered with a paper towel, to remove excess oil. Serve hot, with tartar sauce.

Pictured: The batch that didn't fall apart at first but then did when I tried to turn them again. And a delicious cider!

My Rating: 4/5 "These are really delicious. My only complaint is that they fell apart into a flaky mess when I tried to turn them in the pan, even after being refrigerated. You might want to try throwing in another egg to make them stick together better. Even so, I really enjoyed the nice crabby flavor even if they weren't as patty-like as they could have been."