Brunch Crab Cakes

• 2 cans fancy crabmeat, drained
• 1 can lump crabmeat, drained
• 2/3 c. mayonnaise
• 1 egg
• 1/2 tsp. granulated garlic
• 1/2 tsp. smoked paprika
• 1/2 tsp. cumin
• 1/2 tsp. coarse salt
• 1/4 tsp. black pepper
• 1/2 c. panko, more if needed
• 2 T. cooking fat - I used bacon fat

In a large bowl, combine the crabmeat, mayonnaise, egg, seasoning, and panko. Stir well and let rest for 5 minutes. Stir again and, if the mixture isn't solid enough to form into shapes, add a little more panko. Then, using an ice cream disher or a large spoon, make 3-inch diameter patties with the crabmeat mixture and set on a plate covered in a sheet of waxed paper to rest while you prepare a pan for frying.

Heat the cooking fat of your choice over medium-high heat and set the patties into the hot fat, making sure you do not crowd the pan. I had 2 batches of cakes to fry. Allow the crab cakes to fry for about 3-4 minutes per side before removing to a plate for serving. I like to serve my patties on a bed of crunchy veggies — shredded carrot and/or kohlrabi (shown above) work well, as does finely chopped cabbage.

• Yields: 10-14 crab cakes, depending on how thick you make them
• Preparation Time: 30 minutes