Crab Cake Recipe with Old Bay Instructions

1. Place the toast in a small food processor or finely chop into breadcrumbs.
2. In a large bowl, combine the crab meat, breadcrumbs, onion, parsley and dill. Set aside.
3. In a small batter bowl, combine the mayo, egg, old bay, sriracha and lemon juice. Combine with a small whisk until smooth. Add the mayo mixture to the crab mixture and combine ingredients well.
4. Cover the bowl and let firm in the fridge for at least 20 minutes, or up to 24 hours.
5. When ready to eat, form the crab cake mixture into 8 equal patties, compacting them a bit so everything sticks together.
6. Wipe a large skillet with the coconut oil and heat over medium-high. Cook crab cakes until crispy on both sides, about 3-5 minutes per side.
7. Serve warm with dipping sauce.

Crab Cake Dipping Sauce Instructions

1. Combine all ingredients into a small bowl and whisk together. Or use a small food processor.
2. Serve in small dipping bowls along with the crab cakes.