Crab cakes

Well it's taken some time but we have finally found our crab cakes recipe. Not a lot of filler, just a heart crab patty-- seasoned and cooked to perfection.

2 tablespoons finely chopped fresh chives

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon mayo

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

1 large egg                               

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1/3 cup panko (Japanese breadcrumbs)

2 cans fancy lump crab                               

1 tablespoon olive oil, divided

 

-To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
-Form 3 cakes
- Heat 1 1/2 teaspoons oil (preferably grapeseed or canola) in a large skillet over medium-high heat. -Add crab cakes to pan, cook 4 minutes or until bottoms are golden.