Lillians Recipe Crab Cake/Shrimp/Crab Claw Salad

The crab cake is a Maryland style lump crab cake, made with no fillers, seasoned with Mayo, mustard, Worcester sauce, black pepper and a little salt. The shrimp and crab claws are sautéed in - garlic lemon butter shallot sauce. Lillian’s Garlic Infused Vinaigrette Salad Dressing and Marinade drizzled to to add flavor and depth to the crab cake. The salad, dressed with Lillian’s and sprinkled with almond slivers.
The crab, shrimp and crab claws are from WAHOOS SEAFOOD @wahoosseafood all found @pedernalesfarmersmarket

-16 oz jumbo lump crab meat

-1/4 cup Panko bread crumbs

-1 beaten egg

-5 tbsp Mayo

-1 tbsp chopped parsley

-1 tbsp Worcestershire sauce

-1 tsp Dijon mustard

-crushed black pepper to taste

-1 Tbsp old bay seasoning

Form to make 6 cakes; pan fry in butter 3-4 min each side (medium heat

From the kitchen of Brittany Pham