Since Memorial Day Weekend starts off the summer season, I thought I’d make a beach vacation favorite- crab cakes! I found a great recipe for Crab Cakes with Spicy Mayo on Pinterest. (You had me at spicy.) I swapped plain, nonfat Greek yogurt for mayo in salads and dressings a few years ago, mostly for the taste (I like the tanginess of Greek yogurt) and did the same for this recipe. I also added some Dijon mustard to the mixture for a little extra something. Here’s where I really went rogue: I put the spicy mayo in the crab cakes. Mixed it right in with the crab meat and half the Panko crumbs. It was a good decision. Lightly crispy outside, creamy melt-in-your-mouth goodness inside. When I make these again, I’ll probably make a little extra mayo so I can put some on top, too. I’ll be having the leftover crab cakes tomorrow morning for Crab Cakes Benedict.
Photo courtesy of foudefoodmtl.com, as that guy really knows what he’s doing
I’ve given up on good food photography of my own. My dish looked exactly the same, just without the mayo on top.