Kat's Kitchen- Crab Cakes

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Updated: 5/23/2013 8:49 am
Crab Cakes

1 pound crab, fresh or canned 
2 Tablespoons mayonnaise
1 Tablespoon stone ground Dijon mustard
2 teaspoons Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 green onions, sliced thinly
1 egg
1/2 cup Panko or Japanese bread crumbs
Oil, for frying
Optional: red bell pepper, yellow onions, or any other chopped vegetables

Sort through the crab meat, picking out any pieces of cartilage or shell. 
Mix crab with mayonnaise, Dijon mustard, Old Bay, salt and pepper. 
Add in green onions, and any other chopped vegetables. 
Mix in egg. Then fold in bread crumbs. 
Form into four to six patties. Fry in oil for five minutes on eat side. Serve with lemon and dill aioli (recipe below).

Lemon and Dill Aioli

2 cloves garlic
1 teaspoon fresh dill
1 egg yolk*
1/2 lemon, juiced
Salt and pepper, to taste
1 cup olive oil

Blend garlic, dill, yolk, lemon juice, salt and pepper. 
With the blend or food processor on, slowly pour in olive oil.
Refrigerate if not using immediately. 

*There is a small risk of salmonella associated with eating raw egg. To avoid getting sick, use a fresh egg that has been refrigerated, preferably Grade A or AA. 

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