Combine a 6 oz. can Lump Blue crab meat with 3/4 cup of Panko, 1 clove pressed garlic, 1/4 fine chopped onion, 1 egg, 1 tbs Worcestershire, 1 tsp Dijon, 2 tsp lemon juice, and 1 tbs melted butter in a bowl. Mix gently by hand as to not mash the ingredients.
Cover and refrigerate for one hour.
Form into balls and roll in extra Panko. Place in hot cast iron skillet and press into patties. Cook until crispy and flip to finish other side. Serve with eggs and a sauce made of 50/50 Franks Red Hot and Mayo.
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