Crab Cakes
1 serving

Ingredients
1 lb jumbo crabmeat
1 tsp fresh ginger, chopped
2 tsp pimientos, chopped
2 tsp fresh scallions, chopped
1 cup fresh-made breadcrumbs
1 tsp grey Poupon mustard
1/4 cup mayonnaise
dash of Worcestershire sauce

Preparation

• In a bowl, mix ginger, scallions, pimientos, mayonnaise, mustard, breadcrumbs and Worcestershire sauce.
• Add crabmeat and mix gently and thoroughly. If mixture is too dry add a little more mayonnaise.
• Shape into four cakes. In a sauté pan (large enough to easily fit all four crab cakes), heat a generous layer (about 1/4 inch) of olive oil over medium-high heat and when the oil is rippling hot, carefully add the crab cakes to the pan.
• Cook until golden brown, about two to three minutes per side.
• Serve with lemon wedge, chopped parsley and your choice of sauce.