Chef Joe Cipro’s Recipe of the Week

Crab Cakes

Ingredients (serves 4)

1 lb jumbo lump crabmeat

1/2 white onion (minced)

1/4 c parsley(chopped)

1 1/2 Tbsp Old Bay seasoning

1 tsp Dijon mustard

1/3 c panko bread crumbs

1/3 Ritz crackers (crumbled)

1 Tbsp mayonnaise

1 tsp Worcestershire sauce

Pinch of salt and cracked black pepper

1 egg yolk

1 Tbsp butter

1/3 c olive oil


Begin by mixing all of the ingredients. Then form your crab cakes.

Heat the olive oil and butter over medium heat in a sauté pan. Slowly cook the cakes over medium heat, flipping the cakes regularly to brown the outsides.

Heating them all the way through should take about 15 minutes.