Take a 15 Minute Spring Break with this Crab Cake Recipe

We have a special tradition in our house - when we've had a particularly good day, we celebrate with ribeyes and king crab legs from the Newburgh Butcher Shop. It's kind of a special treat. This past Saturday night, after a really efficient day working on our new house, my husband grabbed a claw and two of the long spindly legs.

Steak filled up my clan and we had some of the claw meat left over so I wrapped it up and saved it to make one of my favorites, crab cakes (or crabbie patties if you are feeling fiesty). I considered the 15 minutes I took to sit down and eat this fab lunch was my official "spring break."

Here's the recipe!

Ingredients

• 2 eggs
• 2 tbsp chopped fresh parsley
• 1 tbsp Worcestershire sauce
• 1/4 cup mayonnaise
• 1 clove finely chopped or pressed garlic
• 1 tbsp fresh lemon juice
• couple shakes of Old Bay Seasoning, salt and pepper
• 1 chopped green onion
• 1/2 stalk finely chopped celery
• 3/4 cup crushed crackers (I like Saltines)
•  1 tbsp Parmesan cheese
• 1 cup crab meat (I have used imitation lobster meat too and it is delicious)
• 2 tbsp flour for dusting
• 2 tbsp olive oil, 1 tbsp butter

Directions

1. Mix eggs, mayo, Worcestershire, parsley, garlic, lemon juice, and seasonings in a bowl.
2. Add onion, celery and mix.
3. Add crackers, Parmesan cheese and crab meat. Mix until moist.
4. Heat oil and butter in nonstick pan (ceramic is best) over medium/medium high heat (about a 6).
5. Form patties and dust with flour.
6. Place patties in pan - cook on each side until golden brown (about 7 minutes).

Serve with chipotle mayo or two tbsp mayo mixed with a few drops of sriracha, and spring mix salad, sliced roma tomatoes with oil and vinegar.