Ingredients:

• 1/4 Cup Mayonnaise
• 2- scallions, thinly sliced
• 1- large egg, lightly beaten
• ¼ teaspoon of Worcestershire sauce
• 1 tablespoon fresh chopped parsley
• 1 Tablespoon of Dijon mustard
• Juice from ½ lemon
• 2- teaspoons B Xtreme Cajun Dust
• ½ jalapeño finely diced
• ½ – lb. lump crab meat
• ½ – lb. crab claw meat
• ½ Cup Panko
• 2 tablespoons butter
• Lemon and Lime wedges for serving

Instructions:

1. Start by mixing the first nine ingredients and gently folding in the crab meat. Gradually add ½ cups of Panko, including the chives, until the mixture is no longer wet and sticks together smoothly. If it is still wet, add another ¼ cup of Panko.

2. Form the mixture into 6oz cakes and dust them lightly with Cajun Dust. Refrigerate the cakes for at least an hour.

3. Set a large skillet over medium heat. Add the butter. Once melted, cook the crab cakes for 4-5 minutes per side, until golden brown.

4. These crab cakes have an excellent texture and appearance while combining it with claw meat creates a sweeter and more balanced taste than just using strictly lump-only.

5. To finish off, add a fresh flavor to the crab cakes with lemon and lime wedges.

Recipe Provided by B Xtreme BBQ