Ingredients
2 cans (6.5 oz each) lump crab meat, drained
8 Saltine crackers, crushed
1 egg, beaten
2 tsp dijon mustard
1/2 tsp curry powder
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
Preparation
Combine all ingredients except the olive oil. Mix gently and form into 4 cakes.
Place on wax paper and chill in fridge for at least 20 minutes.
Heat olive oil in a large skillet over medium heat.
Fry cakes, 4 minutes per side.
Serve with salad and chilled wine.
