Steakhouse 55 is a restaurant located inside the Disneyland Hotel. It is named for the year that Disneyland Park opened. Steakhouse 55 is known for serving up classic steakhouse cuisine with attentive service as well as the lavish use of fresh ingredients and an impressive wine cellar. These crab cakes remind me of the elegant dinner we had on our vacation to Disneyland. Make sure you save room for dessert because their 24 layer cake is simply amazing! I make this crab cake recipe as a light dinner served with a caesar salad. You could make them as 14-16 mini sized portions or 4 regular portions. I prefer the regular sized portions for an easy weekday dinner.  Enjoy!     Steakhouse 55 Crab Cakes Makes 14 to 16 mini crab cakes Tartar Sauce

• 1/2 cup mayonnaise
• 1/4 cup finely chopped dill pickle
• 1 teaspoon seafood seasoning
• 1 teaspoon sriracha*
• 1 teaspoon paprika
• 1 teaspoon fresh lemon juice
• 1 teaspoon chopped fresh chives
• 1/8 teaspoon ground black pepper

Crab Cakes

• 3/4 cup mayonnaise
• 1 egg, beaten
• 1 tablespoon seafood seasoning
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh chives
• 1/8 teaspoon cayenne powder
• 1/8 teaspoon freshly ground black pepper
• 1 pound lump crabmeat, picked over for shells
• 1 cup panko (Japanese bread crumbs)
• Olive oil, for cooking
• Lemon wedges, for serving

For tartar sauce:

1. In a bowl, mix together mayonnaise, pickle, seafood seasoning, sriracha, lemon juice, paprika, chives, and pepper. Make sure it is well-blended together.
2. Cover the top and cool for 1 hour before serving in the refrigerator.

For crab cakes:

1. In a medium bowl, mix together mayonnaise, egg, seafood seasoning, Dijon, lemon juice, chives, cayenne, and black pepper.
2. Carefully stir in the crab into mayonnaise mixture, be cautious not to break up the crab.
3. Carefully fold in panko until just incorporated, do not over mix.
4. Make small balls about the size of a golf ball, and press them into cakes.
5. In a large sauté pan over medium-low heat, coat the bottom of the pan with oil.
6. Sauté the crab cakes in the pan for 3 to 4 minutes per side, or until crab cakes are golden brown on both sides.
7. Serve with sriracha tartar sauce and lemon wedges.

    *  Recipe adapted from Disney Parks Blog