Diving into cooking seafood, a little, starting with crab. Sadly, being limited to fresh crab meat, I had to use canned crab, though this 100% real crab meat. Still can't beat Chesapeake Crab cakes though

Crab Cakes

1 egg beaten
1/3 cup of mayo
2 tbsp of Dijon mustard
2 tsp of Worcestershire sauce
2 tsp of hot sauce
1 lb of crab pounds
3/4 cups of panko
Squeeze some lemon juice

Begin mixing these in one medium-sized bowl. I recommend using a rubber spatula if you have one. Once everything is well mixed, you'll want to take a scoop (I used one, but you can use your hands; I recommend wearing gloves for both) and flatten it into a patty. Place them on a plate and leave them in the fridge for an hour or two. This allows them to firm up, making them easier to fry.

Now, while you wait for your crab cakes to be in the fridge, prep your tartar sauce.

Tartar Sauce

3/4 cups of mayo
2 tbsp of Dijon mustard
1 tsp of dill weed
1 tsp of parsley
1 tsp of lemon juice

Mixed them up in one small bowl, of course, adjust to your liking. You can just leave it in the fridge covered until your crab cakes are done.

Now, grab your favorite frying pan, drizzle a little olive oil, heat it up, and lastly cook your crab cakes in batches. Cooking until both sides are golden brown. Place your cakes on a plate, top with your tartar sauce, squeeze some fresh lemon juice, and sprinkle some parsley.

More I made a homemade strawberry lemonade : https://www.instagram.com/fantather.....a.creations%2F (I probably won't be posting drinks on here much.

Furry Chefs of New England: https://t.me/+qClujfgJiYozZjRh (anyone can join)