Simple Jumbo Lump Crab Cakes

Ingredients:

• Olive oil for Frying
• 1 pounds jumbo lump crab meat
• 1 egg, beaten
• 1/4 cup of Freshly Chopped Parsley (I prefer Italian flat leaf)
• 1 tablespoon of Pimentos (Optional I use them for a little color)
• 1/4 cup of Scallions
• 3 teaspoons of Old Bay Seasoning
• 2 teaspoons of Dijon Mustard
• 1 teaspoons of dry mustard
• 1 tablespoon worcestershire sauce
• 1 teaspoon  of your favorite hot sauce
• 2 teaspoons lemon juice
• 1 teaspoon of Kosher Salt 
• 1 teaspoon of Lemon Pepper
• 4-6 tablespoons of Kraft Olive Oil Mayonnaise 
• 1/4 cup of Panko Bread Crumbs

Beat eggs then add mayo, pimentos, parsley, green onions, Old Bay, mustards, Worcestershire sauce, hot-sauce, lemon juice, salt and lemon pepper.  Stir to combine.  Fold crab meat and panko into egg mixture. Gently shape into 4 - 5 oz balls.  Make sure you don't over shape or handle the balls. (To ensure you'll have nice lumps throughout your crab cakes)  Gently place crab cakes on baking pan lined with parchment paper, cover and place in the refrigerator so the mixture sets before frying.

Fry quickly in about 4 tbsp of olive oil for about 3-5 minutes a side until lightly golden.... or bake in a 375-degree oven on baking sheet for approximately 12-15 minutes or until lightly golden brown.

Spicy Remoulade Sauce

Spicy Remoulade Sauce:

• 1 1/2 cups of Kraft Olive Oil Mayonnaise  
• 1 tablespoon of Creole Mustard
• 2 tablespoons of Extra Hot Cocktail Sauce
• 1 tablespoon of prepared Horseradish
• 1 tablespoon of Fresh Parsley
• 1/2 teaspoon of Paprika
• 1 tablespoon of Lemon Juice
• 1/2 teaspoon of Vinegar  
• Salt to Taste

Combine all the ingredients in a large bowl, and refrigerate. Put in a small serving bowl on a platter with crab cakes right before serving. 

Happy Eating!