by Kelly J. Larson

Crab Cakes are one of my favorite appetizers. I started making crab cakes a few years ago around St. Patrick’s Day as a way to convince my kids to eat what I called a Krabby Patty. They loved them! I’ve added two kids since then, so now three out of four of the Larson kids are crazy about crab cakes. They are simple to make and I’ll even share the secret formula, unlike Mr. Krabs or his perpetual employee of the year, Spongebob Squarepants, who actually make something resembling a fish burger and nothing like my tasty cakes.

Tartar Sauce

• 1/2 cup mayonnaise
• 2 teaspoons sweet pickle relish
• 1/2 teaspoon Dijon mustard
• 2 teaspoon finely diced shallots (or red onion or scallions)
• 2 teaspoons fresh lemon juice
• salt and pepper to taste

Crab Cakes

• 8 ounces lump crab meat
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 2/3 teaspoon Old Bay seasoning
• 1/8 teaspoon cayenne pepper
• 1 teaspoon Dijon mustard
• 1/3 cup bread crumbs (crumble 1 slice bread in food processor)
• 2/3 teaspoon dried parsley (or fresh, if available)

Mix all ingredients together, gently blending the crab meat. Form into six cakes. Use a biscuit cutter to shape into even circles. Refrigerate for 30 minutes. Heat a splash of oil in a skillet on medium high or high, then carefully put crab cakes in pan. Cook 2 or 3 minutes on each side until golden brown. Serve with lemon wedges, tartar sauce and microgreens.

If you’re lucky enough to find them, top the crab cakes with microgreens to elevate this popular appetizer.

(Microgreens compliments of @cropfox.)