Staten Island Crab Cakes

These go great with a Remoulade, Tartar or Curry Mayo sauce and lemon. You can also use pink salmon in place of the crab.

1 lb jumbo lump crap meat
1 egg
1/3 c mayonnaise
1-1/2 tsp. spicy mustard
1-1/2 tsp. Tastefully Simple's Garlic Garlic seasoning
2 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/4 c fresh breadcrumbs from Italian bread
1 Tbsp. chopped fresh parsley
2 Tbsp. butter
1 Tbsp. olive oil

1. Drain the crab meat and pick through it to make sure there are no shells. Dice and set a side.
2. In a small bowl whisk together the egg, mayonnaise, mustard, garlic seasoning, lemon juice, and Worcestershire sauce.
3. Pour the mixture over the crab meat and gently mix until well combined.
4. Add the breadcrumbs and parsley and continue to gently mix until well combined. Don't over do it.
5. Cover and refrigerate for 2 hours.
6. Shape the mixture into about 8 cakes.
7. In skillet, heat butter and olive oil over medium heat.
8. Add the crab cakes when the butter gets frothy.
9. Cook on both sides until golden brown - about 4-5 minutes per side.
10. Serve with lemon wedge and sauce (Remoulade, Tartar, or Curry mayo).