RH Staff

Yield: 4 servings, 8 crab cakes total.

1 lb. Phillips Crab meat
2 large eggs
2 Tbsp. lemon juice, fresh
1 Tbsp. capers, drained
2 Tbsp. mayonnaise
1/4 tsp. garlic powder
1/2 tsp. lemon pepper seasoning
1 tsp. Worcestershire sauce
1/4 tsp. salt
2/3 cup breadcrumbs, lightly toasted
4 Tbsp. butter, divided
2 Tbsp. onion, sweet yellow, minced

In medium mixing bowl, beat eggs until frothy. Stir in lemon juice, capers, mayonnaise, garlic powder, lemon pepper seasoning,Worcestershire sauce and salt. Stir until well-blended.

Melt 2 Tbsp. of the butter in a medium sautè pan over medium heat. Sautè onion until soft, approximately 3-5 minutes. Set aside to cool.

Fold cooled onions into mixture in bowl until well-blended. Gently fold in breadcrumbs, then crab meat. Form approximately 1/2 cup (31/2 oz.) of mixture into round or oval cakes, patting mixture gently around the sides.

Heat remaining 2 Tbsp. butter in sautè pan over medium-low heat. Cook each crab cake until golden brown on each side, approximately 2-3 minutes per side, turning cake gently during cooking and " patting" cake as necessary with spatula to keep its round or oval shape.

Serve immediately with lemon or lime wedges, if desired.