Crab Cakes

I have recently figured out that I enjoy seafood.  When I was younger, I refused to touch any type of shellfish.  Even the smell made me cringe.  But this past year, I have become more adventerous and have started trying different types of seafood.  I still do not like cocktail shrimp, but I will eat shrimp if it is warm and I really like crab, especially crab cakes.  When Luke and I were in Chicago at the beginning of April, we had the most delicious crab cake at restaurant close to our hotel.  I found myself craving a crab cake this weekend and found a quick, easy and delicious recipe to make your own crab cakes.
Best Ever Crab Cakes

1 egg

3 tablespoons mayonnaise

4 teaspoons lemon juice

1/8 teaspoon red pepper flakes

1 teaspoon dried tarragon

1 tablespoon minced green onions

8 ounces crabmeat

1/2 cup crushed buttery round crackers

1 tablespoon butter

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
2. Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

There are 217 calories per crab cake, so these make a good little snack.  The recipe suggested to serve these with mustard, but I decided to create my own little sauce.  I whisked together olive oil, lemon and lime juice and a little bit a sugar.  Spoon over top of crab cakes and sprinkle with torn cilantro as well.  These are delicious and take about 10-15 minutes to make.  Enjoy!

P.S. There are only 3 on the plate because Luke ate one before I could take a picture!  The recipe does make 4 crab cakes.