MEM’s Fresh Herb Crab Cakes

Servings: six entrees or twelve appetizers

Ingredients

1½ lbs crab meat
2 egg yokes
1 tablespoon Dijon mustard
1 tablespoon Old Bay seasoning
1 lemon, zest and juice
½ cup basil, minced
½ cup flat leaf parsley, minced
¼ cup dill, minced
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
1 cup fresh breadcrumbs, preferably from whole grain bread
2 tablespoons unsalted butter
2 tablespoons olive oil

Directions

Mix egg yokes and next 7 ingredients in a bowl.  Add the crabmeat and gently mix to combine.  Form mixture into 6 crab cakes and coat with bread crumbs.

Heat butter and olive oil in a large non-stick skillet over medium high heat.  Sauté the cakes on each side for 3-4 minutes, until browned and cooked through.

Serving suggestions

Skip the tartar sauce and serve these plain or with tzatziki sauce or yogurt dill dressing.