Categories: Entrees

Ingredients

• 1 egg
• 2 tablespoons jalapeno-lime mayo (recipe below)
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire
• 1 teaspoon Old Bay seasoning
• Juice of 1/2 lemon
• 1 pound jumbo lump crab
• 1/2 cup panko (bread crumbs)
• 11/2 tablespoons butter, divided
• 1/2 tablespoon oil
• 4 brioche buns
• 1 cup spring mix

Directions

1. In a bowl, mix together the egg, jalapeno-lime mayo, mustard, Worcestershire, Old Bay and lemon juice. Gently fold in the crab until evenly coated. Add the panko, being careful to not break up the chunks of crab. Form the mixture into patties, about four ounces each.

2. In a medium sauté pan over medium heat, combine 1/2 tablespoon butter and the oil. Cook the cakes until golden brown on both sides.

3. Toast the brioche buns with 1 tablespoon butter until golden brown.

4. Serve crab cakes on brioche buns topped with jalapeno-lime mayo and spring mix.

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