Recipe entry for the South Florida Seminar this weekend, Crab Cakes, yummy!

We have a new entry in our recipe contest, Thanks, Diana! We’re happy to share it. If you try it let us know how you like it!

Crab Cakes by: Diana Ambrose
2 egg whites
1.5 tsp Dijon mustard
1/2 tsp Worcestershire sauce
3 Tbsp mayonnaise
3/4 tsp Old Bay Seasoning
1/4 cup sweet onion chopped small
2 Tbsp chopped parsley
1 lb. lump crab meat, drained
1.5 cups Panko breadcrumbs
2 Tbsp olive oil
Cooking Spray (“Pam”)
1) Combine the egg whites (lightly beaten), Dijon mustard, Worcestershire sauce, mayonnaise, Old Bay seasoning, onion, and parsley in a medium bowl.
2) Fold in the crab meat (ever so gently).
3) Stir in 3/4 cup Panko breadcrumbs (again, ever so gently).
4) Cover and chill in refrigerator for about 30 minutes.
5) Shape crab mixture into patties.  Place remaining 3/4 cup Panko in a shallow dish.
6) Dredge each crab cake in the Panko.
7) Heat 2 Tbsp of oil in a medium non-stick skillet (heat should be on medium).
8) Fry crab cakes in oil about 5-7 minutes on each side.
9) Serve plain or with your favorite remoulade sauce

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