Yields 8 small crab cakes.

INGREDIENTS

Crab Cakes
1 lb jumbo lump blue crab meat
1 organic egg
1 tsp, hot sauce
2 tsp, Worcestershire sauce
1/4 cup Greek yogurt
2 tsp, Dijon mustard
1/2 cup breadcrumbs (I made my own with crushed GF crackers)
2 tbs, fresh chopped parsley
1/8 tsp, Fresh ground black pepper
1/2 tsp, JF Spicy Salt
 
Fresh Corn Salsa
2 cups fresh corn, sliced off the cob
1/2 cup red onion, chopped
1/2 cup summer cherry tomato, chopped
1/2 cup jalapeños, chopped (use less if you want it less spicy)
 

PROCESS

In a large bowl, whisk together the egg, hot sauce, Worcestershire, Greek yogurt, and Dijon mustard.
In another large bowl, combine remaining ingredients.
Pour the egg mixture over the other ingredients and mix well.
Form 8 even sized patties by hand.
Coat a big pan with a few tablespoons of canola oil.
Pan fry the patties for 3 minutes on each side until they are nice and golden brown.
Combine all fresh corn salsa ingredients in a bowl and mix.
Serve Crab Cakes with the fresh corn salsa and JF Mayo Free Ranch on top.