Night Day #3: Crab Cakes by Jessica

Makes about 6 cakes | Thank you Jessica for this recipe!

Crab Cakes Ingredients

• 1/2 cup Mayo
• 1 tablespoon Dijon mustard
• 1 egg
• 1 tablespoon Worcestershire sauce
• 1/2 tsp Tabasco
• 1/2 tbsp old bay seasoning
• 1/2 tbsp mustard powder
• 1/8 tsp baking powder
• 1/2 package of saltines
• 8oz Jumbo lump crab meat

Mustard sauce

• 1/4 cup Mayo
• 1/2 tbsp Dijon
• Dash Tabasco
• 1/8 tsp horseradish

Mix until fully incorporated

Serve on plate with crab cakes

Crab Cake Directions

1. Mix Mayo, mustard, egg, Worcestershire, Tabasco, old bay, mustard powder and baking powder in large bowl
2. Gently fold in hand crushed saltines.
3. Add in crab meat.(if the crab isn’t shredded, gently pull crab apart, keeping some crab in big lumps. You want it to be a mixture of lump and shredded)
4. Gently mix crab until everything incorporated but be careful not to overwork the mixture
5. Refrigerate mixture for at least one hour before forming cakes
6. Use 3-4 oz of crab cake mixture to form cakes on non stick cookie sheet (I used parchment paper as well)
7. Cook at 375 degrees for 10-15 minutes or until crispy on top (I like mine a little extra well done-so I cook for a little longer)
8. As soon as they come out of the oven put a little dab of butter on top
9. Serve with a dollop of mustard sauce and salad with dinner or as an appetizer by themselves

Next day crab cake and egg sandwich

• Crab cakes-heated up in toaster oven to maintain crispness
• Egg-over easy is best-but cook to desired fineness
• Sriracha Mayo- I mix up my
• Own sriracha Mayo(2 tbsp Mayo, 1 tsp sriracha or to taste)
• Red onion-sliced thin
• Avocado
• Tomato
• Bread

Assemble sandwich to your preference - it’s also good with no bread