Appetizer: Crab Cakes

Crab cakes:

1 lb crabmeat, picked over for cartilage and shell

1 1/4 cup panco bread crumbs (found in the asian section of your grocery store)

1 egg, lightly beaten

1/4 cup buttermilk
2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

3 tbsp chopped parsley

2 tsp fresh chopped thyme
1 minced garlic clove

1 tsp cayenne pepper

1 tsp lemon zest

kosher salt

pepper

3 tbsp canola oil
2 tbsp butter

Mix the crab, egg, buttermilk, mayonnaise, worcestershire sauce, bread crumbs, mustard, chives, parsley, thyme, garlic, cayenne pepper, lemon zest, salt and pepper in a bowl. Spoon out a handful of the mixture and form a small crab cake patties. Line them on some parchment paper until you are ready for frying.

Heat the oil and butter in a large frying pan on medium heat. Fry the patty in the oil and butter until golden brown on both sides (about 2-4 minutes per side). Place them on a  plate lined with a paper towel to cool down.

Once they have cooled down place them on a serving platter and spoon a small amount of Wasabi mayo on top of each crab cake and serve. Garnish the top with a two slivers of chive or parsley.

If you are hosting a gathering you can prepare this crab cake mixture and form the patties a few hours ahead of time just keep it in the refridgerator until your guests arrive. Then fry them after they have arrived to serve them warm.

Wasabi Mayo:

 Mix together:

1/2 cup light mayo

2 tsp soy sauce

1 tsp lime juice

1 tsp wasabi paste
1/2 tsp salt
1/2 tsp pepper