1lb North Shore crabmeat
½ Onions minced
2tbs Olive Oil
1cup Panko breadcrumbs more or less if needed
Taste Borsari Seasoning
1clove Garlic minced
½tbs Dijon mustard
3Tbs mayo more or less if needed
½ lemon and a little zest
4sprigs Parsley & dill chopped
Juice and zest from a ½ lime and a ½ lemon
6oz Crème fraiche or homemade mayonnaise
8 Gherkins chopped
2 Tbs Capers
1 clove Garlic chopped
Sprig Dill chopped
Sprig Tarragon chopped
Sprig Parsley chopped
2 Anchovies chopped
Taste Salt and Pepper
In a mixing bowl combine all ingredients, mix and serve well chilled.
Make to crab cakes early in the day so they have time firm up in the refrigerator before you cook them.
Heat olive oil in a frying pan over medium heat add the onion and sauté until the onions get kind of caramelized then add the garlic and continue sautéing for another minute. Dump the mixture into a large mixing bowl fold in the crabmeat, Panko, Borsari, egg, mayo, Dijon, lemon juice, zest and herbs. Shape mixture into 6 or 8 crab cakes.
Preheat sauté skillet with a little olive oil to about medium heat. Add the crab cakes and cook for about 4 minutes each side until golden brown and crisp. Serve with fresh lemon wedges and fresh herbs to garnish.