Simple Crab Cakes

When trying to make room in my freezer I often pull out random items to thaw and use them in dinners over the next few days. This go-around I pulled out a 1.25 lb bag of lump crab meat that we saved from our Seafood Feast at Easter time. Knowing I love crab and wanting to avoid hiding that flavor, I found a really simple crab cake recipe that highlights the crab flavor perfectly without hiding it under a lot of strong herbs and spices. Seriously, if you like crab, you will LOVE these!

Not the best picture but you get the idea!

Ingredients

24 oz crab meat
2 egg
4 tsp lemon juice
6 tbsp mayonnaise
2 tsp Sriracha sauce
4 tsp dried parsley
1/4 cup chives, chopped
1 cup panko breadcrumbs
salt and pepper to taste

Cooking spray

Instructions

1. Add all the ingredients to a bowl and gently mix it all together.
2. Using a 1/4 cup scoop, form the crab mixture into patties. 
3. Heat a skillet over medium heat. Give a light coating of cooking spray. Place the patties in the skillet, a few at a time, and cook until golden brown, about 3-5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.
4. Serve with your favorite side dish.

For a light dinner, these would be great served with a garden salad. I wasn't sure if everyone would like these so I also made some clam chowder.

I doubled the recipe using the 21.5 oz of crab meat.

Makes about 20 crab cakes.

Inspired by http://www.jocooks.com/main-courses/easy-crab-cakes/