Grocery List:

• 1 lb Lump Crab, drained well and picked clean
• 2 Egg Yolks
• 1 Tbsp Dijon Mustard
• 1 tsp Sugar
• 1 tsp Old Bay Seasoning
• 1 Tbsp Lemon Juice
• 1 oz (or ~2Tbsp) Mayo
• 1 Tbsp Freshly Chopped Parsley
• ⅓ tsp Salt
• ½ cup Canola or Olive Oil, and 2 Tbsp additional oil for frying
• 2 oz (~ ¼ cup Plain Bread Crumbs)

Recipe:

1. Combine everything except the crab, bread crumbs and oil into a mixing bowl and stir thoroughly.
2. Whisk in the oil and then the bread crumbs.
3. Fold in the crab, be gentle enough to keep the lumps and avoid shredding the crab meat.
4. Refrigerate for 2 hours.
5. Form small patties, about 2½ to 3 inches in diameter.
   • Note: A cookie or biscuit cutter can be helpful to form these.
6. Sauté over medium heat with (~2 Tbsp) oil for 3-4 minutes per side.
7. Serve with lemon slices and Lemon Garlic Aioli, garnish with fresh parsley.

Notes: If you’re not frying all of the mixture, it will keep in the fridge up to 2 days. This recipe doubles well.