Crab Cakes

INGREDIENTS

TT = To Taste

18 oz Jumbo Lump Crab Cakes

3 Heaping Spoonfuls of Your Favorite Mayo

1/2 Tsp Dijon

Dash of Worcestershire

1 Lemon, Zest & Juice

Generous Amount of Cajun Seasoning

Granulated Garlic or Garlic Powder TT

Onion Powder TT

Salt TT

Dash of Sugar

1 Egg

1 Handful Roughly Chopped Parsley

1/2 Sleeve Ritz Crackers, Blitzed Fine

INSTRUCTIONS

Preheat oven to 450 F / 232 C

Mix three heaping spoonfuls of your favorite mayo, 1/2 tsp dijon, a dash of Worcestershire, juice and zest of one lemon, a generous amount of cajun seasoning, granulated garlic, onion powder, salt and sugar to taste. SUPER IMPORTANT, taste it and adjust seasonings as necessary. (It's okay and actually ideal if it's a little salty. The crab and crackers will balance it out)

Add one egg and whisk until everything is well incorporated.

Fold in parsley.

Fold in crab.

Fold in ritz cracker crumbs.

Shape into patties with a greased ice cream scoop or your hands.

Place on an oiled baking sheet.

Bake on the top oven rack for 12 minutes. Finish by broiling for 1 minute.

GRUB!