Crispy Crab Cake with Mixed Salad


454 grams of Ocean Gems Jumbo Lump Crabmeat
3 tbsp Mayonnaise
2 tsp Dijon Mustard
½ tsp Ground Black Pepper
3 Eggs (Lightly Beaten)
2/3 cup of Panko or breadcrumbs
2 tbsp Parsley Chopped
3 tbsp Butt


  1. In a bowl, whisk together mayonnaise, mustard, pepper, eggs, and panko. Stir in crabmeat and parsley gently.
  2. Shape mixture into small patties and place on a baking tray.
  3. Refrigerate the patties for 1 hour.
  4. Melt 3 tbsp butter in a non-stick skillet over medium high heat.
  5. Place the patties in the pan and cook 2 ½ min on each side until golden brown.
  6. Serve with mixed salad and lemon