Crab Cakes!

Crabcakes!

Last night we settled in at at a wonderful cottage on Kerr Lake in Virginia to enjoy some crab cakes. This is VERY simple, and we did do a couple different things tonight.

In a bowl we mixed one egg, two tablespoons of mayo, some fine diced onion and yellow sweet pepper. To this we added 1/4 cup of gluten free panko, a couple tablespoons of almond flour, two tablespoons of Chululu salsa and a container (8 oz?) of crab claw. Then add old bay to your liking. We used Blackened Old Bay, about a tablespoon.

This went into a hot skillet with a couple teaspoons of Kerrygold butter (almost browned). Cooked for a few minutes, flipped, and cooked for a couple more.

Served with an mayo aoli (I can’t remember what we put in it) on a toasted bun.

It was a perfectly delightful meal served on the last day of our vacation. Served with a perfect salad (and I had a small helping of a potato salad.