Crab Cakes with Joy's Original and Mango Salsa

• 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

Preparation:

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