Pacific Lump Crab Cakes

Crab cakes with rosemary mayonnaise sounds good and looks good. The recipe comes from KCRA TV and the Sunnyside restaurant in Lake Tahoe.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  lb  crabmeat (lump crab, dungeness)
• 1  cup panko breadcrumbs
• 2  tablespoons chives
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon Grey Poupon mustard
• 1  egg
• 1⁄2 cup mayonnaise

• Rosemary Mayonnaise

• 1⁄2 cup mayonnaise
• 1  teaspoon fresh rosemary, chopped
• 1  teaspoon garlic, chopped
• 1  lemon, juice of

Directions

1. Mix wet ingredients together and add breadcrumbs.
2. Fold in crabmeat, being careful not to break up the larger pieces of crab.
3. Form into 2-ounce rounds.
4. Coat the outside of cakes with panko breadcrumbs.
5. Heat skillet and add olive oil to coat bottom of pan.
6. Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
7. Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.