Crab cakes make a wonderful main course or an appetizer. It is very easy, it comes together in less than half an hour, and is super delicious! This light seafood staple is not very demanding and you will mainly need ingredients that are already in your fridge and pantry.

While the fresh crab meat is delicious, no one has the time to remove it from the shell. Thus, canned jumbo lump crab meat is a perfect choice for this recipe. I used Phillips™ Crab Jumbo Wild Caught that I purchased from Costco.

INGREDIENTS

For the Crab Cakes

1 pound of fully cooked Phillips™ Crab Jumbo
2 large Eggs
2 tablespoons of Avocado Mayonnaise
1 teaspoons of Dijon Mustard
1 teaspoon of Worcestershire Sauce
1/2 teaspoon of Salt
1/4 teaspoon of Ground Black Pepper
1 tablespoons of finely chopped fresh Parsley
1/2 cup of Panko Bread Crumbs
Avocado oil, for cooking

Preheat the oven to 350 degrees F and prepare the sheet pan and line the pen with a baking paper.

Mix all the ingredients (except the crab meat) in a bowl and mix them well. Then add the crab meat and combine well.

Shape the cakes into 2 inch balls and place them on a lines sheet pan.

Place them in the oven and bake them for about 20 min or until golden. Once ready serve them with a Tartar Sauce.

For the Tartar Sauce

1 cup of Avocado Mayonnaise
1 tablespoon of fresh Dill (or frozen if you don’t have fresh)
1 cup of Dill Pickle relish or chopped Dill Pickles
1 teaspoon of Lemon Juice
1 teaspoon of Sugar
1/4 teaspoon of Ground Black Pepper

Mix all the ingredients together and keep in the fridge until ready to be served.