Freshly-baked crab cakes.

Crab Cakes

Four simple little baked Crab Cakes, to use up a 6 oz container of crab. Scales up as needed. Serve with a lemon wedge, aioli, or remoulade of your choice, or perhaps atop a spinach-and-carrot salad with bleu-cheese dressing.
Assembled from a hodge-podge of assorted crab cake templates.
Yield: 4 crab cakes.
Ingredients for crab cakes arrayed.
  1. 1 large chicken egg
  2. 2T mayonnaise, japanese-style yolk-only variety preferred
  3. 2t yellow mustard
  4. 2 dashes (2t?) Worcestershire Sauce
  5. 1 dash (1t?) hot sauce, Tabasco Cayenne Garlic preferred
  6. 2T fresh parsley, finely chopped (or 2t dried)
  7. 6oz crab meat, dungeoness or blue preferred
  8. .5c panko (Gluten Free works fine)
  9. 1T ghee
  1. Remove chalazae from egg, whisk with a pinch of salt.
  2. Whisk in mayonnaise and mustard until smooth.
  3. Whisk in Worcestershire and hot sauce.
  4. Mix in crab meat and parsley
  5. Mix in panko.
  6. Cover and refrigerate for 30 minutes, to hydrate the panko. Crab cakes mixture, prior to resting time.
  7. Form mixture into 4 patties, about 1 inch thick. Brush both sides of each with ghee and arrange onto parchment-lined sheet tray. Crab cakes prepared for baking, arranged on a lined baking sheet.
  8. Bake at 425F for 10 minutes, flip and bake 8 minutes more.