North American

Crab Cakes

Name: Crab Cakes
Total time: 40 min
Yield: 4 servings
Cuisine: North American
Ingredients: 1 lb fresh lump crabmeat, picked over for shells; 1 large egg, beaten; 1/4 cup mayonnaise; 1 tbsp Dijon mustard, 1 tsp Old Bay seasoning, and 1 tsp Worcestershire sauce; 3/4 cup panko breadcrumbs (divided); 2 tbsp chopped fresh parsley and 2 tbsp unsalted butter for frying

Maryland-style cakes packed with sweet lump crabmeat and minimal filler, pan-fried until golden and served with lemon.

40 minutes

Serves 4

Appetizer

Contains common allergens

Egg Fish Dairy mustard Seafood Shellfish Wheat

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Instructions

5 steps

1
In a bowl, whisk together the egg, mayonnaise, Dijon, Old Bay, Worcestershire, and parsley until smooth to form the binder.

2
Gently fold in 1/4 cup of the panko and then the lump crabmeat, using a light hand to keep the crab in big, intact pieces.
3
Divide and shape the mixture into six patties about 3/4 inch thick, dredge the tops and bottoms lightly in the remaining panko, and chill on a plate for 20 minutes to firm up.
4
Melt the butter with a tablespoon of oil in a large skillet over medium heat, then fry the cakes for 3 to 4 minutes per side until deeply golden and heated through.
5
Drain briefly on paper towels and serve hot with lemon wedges and tartar or remoulade sauce.

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