How to make crab cake appetizers with spicy mayo

Gather your ingredients. If jumbo lump is too rich for your wallet any precooked white fish such as snapper, grouper or trigger can be substituted. Heat your oil in a sauce pan to 325 - 350

Toss all the ingredients except the Panko until well coated. The consistency should be thick enough to stick together. If its too wet then add a tsp of Panko and stir lightly until its thick enough.

I use a gravy ladle to scoop the mix. Its about 2 tbsp but use as much as you like. Full size crab cakes use approx 1/2 cup.

Add the Panko to a separate bowl and toss the cakes several times on each side coating well.

Make the Spicy Mayo 1 cup blue plate or other real mayonnaise 1 tablespoon horseradish 1 tablespoon Dijon mustard 1 tablespoon Sriracha Salt and pepper to taste Mix ingredients well and chill

Gently drop the cakes in hot oil 325-350 turning once until golden brown about 2-4 min each side. Place cakes on paper towels drain excess grease.

Alternately the cakes can be pan seared in a little butter.

Serve with spicy mayo. Bon a petit!