• 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized

  • 1 large egg

  • 1/4 cup Garlic Joy Original

  • 1-1/2 tsp. Dijon mustard

  • 1-1/2 tsp. Old Bay seasoning

  • 1 tsp. fresh lemon juice

  • 1/2 tsp. Worcestershire sauce Kosher salt

  • 3/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)

  • 1 Tbs. chopped fresh flat-leaf parsley

  • ¼ cup chopped scallions

  • 2 Tbsp chopped fresh Tetragon

  • 2 Tbs. unsalted butter

  • 1 Tbs. olive oil

  • Lemon wedges for serving

 

 

Form into small patties, sauté in 3 Tbsp. of olive oil & 1 Tbsp. of butter.  Plate with Joy’s delicious Spicy Mango Salsa.