Crab Cakes
Maryland-style cakes packed with sweet lump crabmeat and minimal filler, pan-fried until golden and served with lemon.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Crab Cakes to your week, check it against your household's allergens, and build the shopping list automatically.