Carolina Crab Cakes

By mirelsonp

Crab cakes can be prepared in advance for convenience. After browning, store them on a baking parchment-lined tray and refrigerate them until time to bake.

Ingredients

• 2 pounds pasteurized jumbo lump crab meat
• 2 eggs
• 1/4 cup Japanese-style bread crumbs, or as needed to bind the crab cakes
• 2 tablespoons minced chives
• juice of 1/2 lemon
• 1/3 cup mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons whole grain mustard
• 1 tablespoon Old Bay seasoning
• salt and pepper to taste
• 2 tablespoons mile olive oil or butter

Preparation

Step 1

Preheat oven to 325 degrees. Pick through the crab meat to remove any bits of shell. Combine with the eggs, bread crumbs and chives in a medium bowl. Add the lemon juice, mayonnaise, Dijon mustard, whole grain mustard, Old Bay seasoning, salt and pepper; mix well with a wooden spoon or gloved hands. Shape tightly into balls and flatten gently to form cakes, placing on a baking parchment-lined pan sprinkled with additional bread crubs.

Heat a medium skillet over medium heat and add the olive oil. Add the crab cakes in batches of 4 or 5 and cook until golden brown on the bottom. Turn the cakes and cook for 1 minute longer. Remove to a baking pan lined with baking parchment or sprayed with nonstick cooking spray. Bake for 15 minutes or until cooked through. Serve immediately.

Makes six to eight crab cakes.