Crab Cakes crabcake1

Ingredients:
1 large egg
2½ tablespoons mayonnaise
1½ teaspoons Lusty Monk Alter Boy mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
1½ tablespoons diced Phickles Stix (Pickled Carrots)
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
½ cup panko
Canola oil

Directions:
1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, mustard, Worcestershire, Old Bay, salt, celery, diced carrots and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

Ingredients:
1 cup mayonnaise
1 teaspoon Lusty Monk Original Sin mustard
1½ tablespoons sweet pickle relish
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Server on a salad of baby greens, daikon radish and Phickles Stix

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