Crab cakes are definitely a special meal dish. But
that doesn’t mean they have to be time-consuming to make or
require a lot of ingredients. These crab cakes can be on the
table in 15 minutes. Add a salad of mixed greens with
vinaigrette dressing and you’ll feel like you’re in a fancy bistro.


INGRIDIENTS


1 LARGE EGG, LIGHTLY BEATEN
2 TABLESPOONS MAYONNAISE
1½ TEASPOONS CAJUN SPICE MIX (I LIKE TONY CHACHERE’S)
8 OUNCES LUMP CRABMEAT
½ CUP PANKO BREAD CRUMBS
1 TABLESPOON OLIVE OIL

HOW TO MAKE IT


1-In a medium bowl, whisk together the egg, mayonnaise,
and spice mix.

2-Add the crab and bread crumbs and stir to mix well.

3-Form the mixture into ½-inch-thick patties, about 3 inches
in diameter.

4-In a large skillet, heat the oil over medium heat until
sizzling. Add the crab cakes and cook for about 4 minutes,
until golden brown on the bottom. Flip the crab cakes over
and cook for another 4 minutes or so, until the second side
is golden brown. Serve hot.

PAIRING TIP


For a dipping sauce, make a quick garlic aioli by
stirring together mayonnaise and minced garlic.