- 1 pound jumbo lump crabmeat, drained and picked over
- ½ cup mayonnaise, divided into ¼ cups
- 1 NestFresh egg
- 2 Tbsp. minced chives
- 1 Tbsp. minced dill plus sprigs for garnish
- 2 tsp. Tapatio hot sauce
- 1 cup Tapatio Sour Cream
- 2 tsp. fresh lime juice
- ½ tsp. Old Bay seasoning
- 1 small pinch of cayenne
- 1 tsp. Worcestershire sauce
- 1 Tbsp. honey
- Salt
- Pepper
- 3 large NestFresh eggs, beaten
- 1 cup AP Flour
- 2 cups panko breadcrumbs
- ¼ cup canola oil
- 4 Tbsp. butter
Directions
1. Combine crabmeat with ¼ cup mayonnaise, egg, chives, dill and Tapatio hot sauce
2. Using a ring mold, form into 8 patties
3. Chill for at least 30 minutes, or as long as overnight
4. Meanwhile, make Tapatio remoulade
5. Combine Tapatio, sour cream, ¼ cup mayonnaise, lime juice, Old Bay, cayenne, Worcestershire, honey, salt & pepper
6. Set up the dredging process by putting AP Flour, beaten eggs and panko in 3 separate plates or bowls
7. Remove crab cakes from the fridge and dredge the following way: flour, eggs, panko
8. Heat canola oil and butter in a non-stick skillet
9. Sautee 3 crab cakes at a time until golden brown, about 3 minutes per side
10. Top with Tapatio remoulade sauce and fresh dill sprig
