Crab Cakes Servings: Serves 4-6
Crab cakes can be prepared thru step 2 up to 24 hrs in advance.
1 pound fresh or pasteurized crabmeat , picked over
6 tablespoons plain dried breadcrumbs
4 scallions , green parts only, minced
1 tablespoon chopped fresh parsley, cilantro, dill or basil
1 1/2 teaspoons Old Bay seasoning
1/4 cup mayonnaise
Salt and pepper
1 large egg , lightly beaten
1/4 cup all-purpose flour
1/4 cup vegetable oil
-Gently toss the crab, 4 tablespoons of the breadcrumbs, the scallions,
parsley, and Old Bay together in a large bowl. Add the mayonnaise and gently
combine using a rubber spatula. Season the crab mixture with salt and pepper
to taste. Gently fold in the egg. If necessary, add the remaining 2 tablespoons
of breadcrumbs as needed until the mixture just clings together.
-Divide the crab mixture into four or six equal portions and shape each into a
3-inch-wide patty. Transfer the patties to a large plastic-wrap-lined plate. Cover
with plastic wrap and chill until firm, about 30 minutes.
-Spread the flour in a shallow dish. Coat the crab cakes lightly with the flour.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
Gently lay the chilled crab cakes in the skillet and cook until crisp and brown on
both sides, about 10 minutes. Serve with the lemon wedges.
Tip: Great Crab Cakes
There are three keys to making great crab cakes. First, you need really good,
fresh crabmeat. Second, don't go overboard with the seasonings; use just enough
seasoning to enhance the crab's naturally sweet flavor. Lastly, use only enough
breadcrumbs (the binder) as needed to hold the crabmeat together without over
whelming its delicate texture. Depending on how juicy the crab is, you may need
less (or more) breadcrumbs. One other helpful trick is to use a light hand when
mixing to avoid breaking up the lumps of crabmeat. Chilling the cakes before
cooking them is important, too. When chilled, they hold together better in the pan.
Thanks to Jazmon for the great recipe.