Crab Cakes with Joy's Original and Mango Salsa
- 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
- 1 large egg
- 1/4 cup Garlic Joy Original
- 1-1/2 tsp. Dijon mustard
- 1-1/2 tsp. Old Bay seasoning
- 1 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce Kosher salt
- 3/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
- 1 Tbs. chopped fresh flat-leaf parsley
- ¼ cup chopped scallions
- 2 Tbsp chopped fresh Tetragon
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- Lemon wedges for serving
Preparation:
Form into small patties, sauté in 3 Tbsp. of olive oil & 1 Tbsp. of butter. Plate with Joy’s delicious Spicy Mango Salsa.