Ingredients
1- 1# can jumbo lump crab
1/2 C mayonnaise
1 Tablespoon dijon mustard
1 lemon
1 egg
1 teaspoon chopped chives
1 cup panko
salt and pepper to taste
2 Tablespoons olive oil
2 Tablespoons butter
Preparation
Combine ingredients in a stainless steel bowl careful not to break up crabmeat. Add panko until mixture can be formed. form 10-15 2 oz crab cakes. sauté crab cakes in olive oil and whole butter over medium heat.
Serve with Remoulade sauce
