Unfortunately, having done a big inner city clinic rotation that phrase was often the actual greeting as one walked into the exam rooms. However, times have changed and crabby now refers to me prior to my morning coffee or that delectable denizen of our shoreline. For this light repast we made our Crabby Patties and topped them with some garden fresh pesto. Yet, no crab fest is complete without some Old Bay in one form or another, so we made some homemade crisps and topped them with Old Bay Seasoning. So the next time you’re feeling crabby, reach for some delicious Doc’s Crabby Patties-they do not require any creams or lotions.

Crabby Patties

• ·         1 pound fresh lump crabmeat (make sure you look for shells and bits)
• ·         2 tbsp olive oil
• ·         1 cup sweet onion, diced fine
• ·         ½ cup chopped water chestnuts
• ·         ½ cup diced sweet pepper
• ·         1 tbsp finely chopped garlic
• ·         2 tbsp chopped green onion (green part only)
• ·         ¼ cup finely ground parmesan cheese
• ·         2 tbsp fresh cilantro, finely chopped
• ·         1 tsp dry mustard powder
• ·         2 tbsp Dijon mustard
• ·         Juice of 1 lemon
• ·         Juice of 2 limes
• ·         ½ cup Greek yogurt
• ·         1 egg
• ·         ¾ cup seasoned bread crumbs
• ·         ¼ tsp white pepper
• ·         Dash hot sauce
• ·         1 tsp Worcestershire sauce

 Dredging station:

• o   ½  cup seasoned AP flour
• o   1 egg beaten with 1 tbsp water
• o   ¼ cup panko+ ¼ cup crushed corn flake combined with 1 tbsp paprika

 Vegetable oil for frying 

Combine all the ingredients except the crabmeat.  Fold in the crabmeat. Using a scale to weigh, or a 4oz scoop, scoop out the patties into 4oz balls and lay out on wax paper. In a separate series of bowls place a bowl of the seasoned flour followed by the egg followed by the seasoned panko and cornflakes. Flatten each ball into a patty shape and dip into the flour, shaking off any excess. Then place into the egg allowing excess to drip off. Finally place into the seasoned panko mixture to coat. Cook the patties in some vegetable oil in a medium pan over medium high heat. Serve the patties with a little dab of pesto on top.