Crab Cakes with Avocado Wasabi Mayonnaise
1 lb. (450 gm) lump crabmeat (Canned crabmeat – drained, can be used)
3 Tbs. mayonnaise
1 tsp. Worcestershire sauce
2 Tbs. fresh parsley
1 egg yolk
1 tsp. lemon juice
1 Tbs. Dijon mustard
3 Tbs. fresh bread crumbs
- 1) Gently pick through crabmeat to remove cartilage.
2) In mixing bowl gently combine all ingredients and portion into 2-ounce (55 gm) cakes.
3) Dredge with flour and sauté with butter until golden brown on each side.
Serve with Avocado Wasabi Mayonnaise.