Ingredients:

  • 1 lb. crab (jumbo lump or claw meat)

  • 2 tablespoons of The Original Cedar Key Garlic Herb Seasoning

  • ½ cup panko bread crumbs

  • ¾ cup mayo

Use a fork to lightly separate the crab meat, sprinkle with the seasoning, toss gently and add the panko bread crumbs, then the mayo.

Blend gently and shape into 4-6 cakes, pat lightly in the remaining panko bread crumbs coating the outside of the cake thoroughly and place on a baking dish.  Cover and refrigerate for at least an hour (this is important to help the crab cakes set).

Preheat a nonstick pan to medium heat and coat with canola oil.  When oil is hot, place crab cakes in pan.  Cook 3-5 minutes until golden brown, flip and cook 3-5 minutes more until golden.