Hot Crab Cakes

The secret to crab cakes is to use mostly crab and not filler. These cakes have some heat to deliver a little "kick" as you enjoy them.

Ingredients

• ½ onion, diced  · 
• 1 lb fresh lump crab meat, ensure no shell pieces remain  · 
• Olive oil for frying  · 
• 1¼ cups Panko breadcrumbs  · 
• Herbie's Bay Seasoning  ·  1 teaspoon 
• ½ teaspoon Worcestershire sauce  · 
• ½ teaspoon Tabasco sauce  · 
• 2 tablespoon Dijon mustard  · 
• ¼ cup mayonnaise  · 
• 1 egg  · 
• 1 tablespoon butter  · 

Instructions

In a frying pan, sauté onion in butter until translucent. Remove from pan to a large bowl, and let the onions cool. Then, beat in the egg, mayo, mustard, Worcestershire, Tabasco, Old Bay, black pepper and panko.

Fold in the crab meat. Form into 8 large patties, and place on a plate. Refrigerate for 30 minutes.

Film the bottom of a large (12-inch) frying pan, and heat the oil over medium-low heat.

Add the crab cakes and cook, without moving, 5 minutes or until the bottoms are brown. Then turn and cook the second side, 5 minutes or until brown.

Remove from the pan and let drain on a plate covered with a paper towel, to remove excess oil.

Serve hot, with Williamson Chardonnay and sides of lemon quarters and tartar sauce.

NOTE: Marketed in the United States by McCormick & Company, Old Bay Seasoning mix includes mustard, paprika, celery seed, bay leaf, both black and red pepper, cinnamon, cloves, allspice, nutmeg, cardamom, salt and ginger and is chiefly used to season crab and shrimp.