Crab Cakes

Crab Cakes

(I tripled this recipe to feed 5)

1 large egg
2 tablespoons mayonnaise
½ teaspoon Worcestershire sauce
1/8 teaspoon salt
2 tablespoons chopped green onions
1 tablespoon finely chopped fresh pinnapple sage
1 (7.5 ounce) can crab meat drained (I use Trader Joes)
¼ cup + 2 tablespoons Panko bread crumbs
1 tablespoon coconut oil, for frying

Combine the egg, mayonnaise, Worcestershire, salt, onion, and pinnapple sage in a large bowl and mix well. Add the crab and panko.

Using a 1/4 measuring cup to help shape into patties and place on a Silpat or foil lined baking sheet. Cover and refrigerate at least 1 hour.

Heat oil in a large non-stick skillet or a large griddle set over medium heat. Cook patties until they are golden brown on the first side, about 4 minutes. Carefully flip cakes and fry on other side until golden brown, about 4 minutes.