4 ea eggs
1 # claw meat, picked clean of any shell fragments
1 # backfin lump meat, picked clean of any shell fragments
1 c mayo
1 t dry mustard
2 Tbl. chopped parsley
½ cup green onion, thin sliced
1 tsp salt
½ tsp white pepper
1 tsp cosmos seasoning, (a general purpose seasoning blend)
½ c panko crumbs
In a large mixing bowl, combine all ingredients except crabmeat. Mix well with a wire whip. Fold in the crabmeat and mix gently to incorporate the crab.
Heat a non stick skillet on medium high heat and scoop desired size crab cake into pan and form or press into a patty. Let cook for 3-4 minutes or until golden brown and flip. Cook on that side until it has the desired color and the center is no longer runny. Serve with your choice of favorite condiment- cocktail, tartar, remoulade, or just lemon wedges and crackers.