Best Crab Cakes You've EVER Eaten

A lot of times I'll order crab cakes at restaurants just to be disappointed by how little crab meat there actually is in relationship to the filler. What if I told you that I had a crab cake recipe with 95% crab meat? Well then, I just made your day because I do have that recipe. This is a perfect recipe to use during Lent for Fish Friday or during the Summer.

**IMPORTANT: Make sure the canned crab or container of crab is local and is not from a country that isn't know for crab. If you see Thailand, don't buy it. The crab needs to be high quality or the cakes will be ruined!!

Ingredients:
1 lb crab meat- back fin on (claw) (type of canned crab)
2 eggs beaten
2 tablespoons dijon mustard
Cajun seasoning- 1 teaspoon or to taste
1/2 cup bread crumbs to bind crab

Materials:
Mixing bowl
Measuring cup/spoons
Deep frying pan


Mix all with hands in mixing bowl.  Form into pattys & sauté in frying pan in olive oil to coat pan.
Brown on each side
*cook first side 4-5 mins & other side 3-4 mins

Optional Sauce:
Mix 1/2 cup mayo with 1/4 cup dijon mustard. Heat through in microwave: 1 min.