A nice seafood recipe for the summer.
These lump crab crab cakes have almost no filler, and can be served plain or on a bun. Make extra if you want leftovers!
1 pound jumbo lump crab meat
2 eggs, beaten
1 teaspoon Old Bay Seasoning
1/2 small onion, minced
1 teaspoon garlic
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/8 cup crushed Ritz Crackers
4 tablespoon vegetable oil (for frying)
Mix all ingredients until well-blended (best to mix with your hands). Form mixture into individual patties, and fry in oil for three to four minutes on each side. Serves four.
