2 ½ tablespoons mayonnaise
1 ½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup celery, from one stalk, finely diced
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
½ cup panko
Vegetable or canola oil, for cooking
2 cups cooked brown rice
2 cups whole kelp and/or kale, chopped
Kelp puree (I used Blue Evolution’s puree)
Line a baking sheet with aluminum foil for easy clean-up.
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl, and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter.
To serve: In four bowls, divide the brown rice and whole kelp/kale. Top with the crab cakes and drizzle with the kelp puree.
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