by Rhett Morris | Photography by Diana Matthews
1 lb. lump crab meat
1 tablespoon fresh dill, chopped
1 zest of lemon
¼ cup mayo
1 tablespoon mustard
¼ cup diced celery
1 egg beaten
1½ cups panko bread crumbs
1 tablespoon Old Bay seasoning
1 tablespoon light cooking oil
In a large bowl mix dill, lemon, mayo, mustard, celery and egg. Mix well. Add ½ cup of panko and crab meat, and mix gently until mixture comes together. Take mixture and form into 4 patties. Mix remaining panko and Old Bay seasoning in a bowl. Coat crab cakes with panko. Heat a non-stick pan on medium-high heat. Cook crab cakes about 4 to 5 minutes per side until golden brown. Serve as a sandwich, salad or as an entrée.
If you want to get creative, try a crab cake stack with a sliced fresh tomato between two crab cakes, then top it off with fresh slaw, avocado slice and lemon wedge.
Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef, specializing in Southern gourmet fare with fresh ingredients. He can be reached at 910-695-3663 or firstname.lastname@example.org.