Ingredients:
1 pound Jumbo Lump Crab Meat (canned salmon or fresh fish like walleye also work well)
¼ cup real mayonnaise (or fresh Basic Aioli, just omit the granulated garlic below)
2 tablespoons Dijon Mustard
3 dashes Tabasco
4 dashes Worcestershire Sauce
1 egg
⅓ cup diced red pepper
⅓ cup diced red onion
Juice of half a lemon
2 pinches granulated garlic
1 teaspoon Old Bay Seasoning
½ to 1 cup Japanese style breadcrumbs (Panko)
Vegetable for frying

Directions:
In a large bowl, use a whisk to combine all the ingredients except the crab meat and breadcrumbs.

Add the crab and half a cup of the breadcrumbs and use a rubber spatula to gently combine the ingredients, being careful not to break up the lumps of crab meat.

Watch carefully:  the mixture should not be too dry or too wet.  Add more breadcrumbs if necessary.

Use your hands to shape the mixture into cake patties, about 4 inches diameter for large cakes, 2 inches for appetizer size.

In a medium pan, working in batches if needed, heat 1/4 cup of vegetable oil over medium-high heat until hot.

Place the crab cakes around the pan, leaving a bit of space between each one. Sauté until golden brown on each side, flipping once, about 2 to 3 minutes per side.

Advance prep: The crab cakes can be started on the stove and cooked just until golden brown on both sides, about 1 minute per side, and refrigerated until just before serving, up to 2 days. Finish cooking on a baking sheet in a 400-degree oven until hot throughout and fully cooked, about 8 to 10 minutes.

Serve immediately with our Romesco Sauce or a flavored aioli like our Spicy Ginger Orange Aioli, Lemon Aioli or Roasted Red Pepper Aioli.

Tips:

• The crab cake mix can be made and/or formed into cakes in advance, and refrigerated for up to 3 to 4 days before cooking.
• Crab cakes can be frozen either cooked or uncooked, for several months. To freeze after cooking, allow the cakes to come to room temperature before placing in the freezer.
• To store, place the cakes on a baking sheet lined with wax or parchment paper and place in the freezer for one to two hours. Transfer the frozen cakes to an airtight container or freezer bag, separating any layers with wax paper.
• If reheating cooked cakes, bring them to room temperature first and cook in oil for 2 to 3 minutes until hot.