Pan-Fried Crab Cakes

By cortanez

Ingredients

• 1 pound jumbo lump crabmeat, picked over to remove cartilage or shells
• 4 scallions, green parts only, minced (about 1/2 cup)
• 1 tablespoon chopped fresh herb, such as cilantro, dill, basil, or parsley leaves
• 1 1/2 teaspoons Old Bay Seasoning
• 2 - 4 tablespoons plain dry bread crumbs or panko
• 1/4 cup mayonnaise
• Salt and ground white pepper
• 1 large egg
• 1/4 cup unbleached all-purpose flour
• 1/4 cup vegetable oil
• Lemon wedges

Preparation

Step 1

1. Gently fold the crabmeat, scallions, herb, Old Bay, 2 tablespoons bread crumbs, and mayonnaise together in a medium bowl, being careful not to break up the lumps of crab. Season with salt and white pepper to taste. Carefully fold in the egg with a rubber spatula until the mixture just clings together. Add more crumbs if necessary.
2. Divide the crab mixture into 4 - 5 portions and shape each into a fat, round cake, about 3 inches across and 1 1/2 inches high. Arrange on a baking sheet lined with waxed or parchment paper; cover with plastic wrap and chill at least 30 minutes. (The crab cakes can be refrigerated for up to 24 hours.)
3. Put the flour on a plate or in a pie tin. Lightly dredge the crab cakes in the flour. Heat the oil in a large, preferably nonstick skillet over medium-high heat until hot but not smoking. NOTE: Oil should come up the sides of the crab cake a little bit. Gently lay the chilled crab cakes in the skillet and pan-fry until the outsides are crisp and browned, 4 to 5 minutes per side. Serve immediately with lemon wedges or dipping sauce.