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Ingredients
- 1 pound lump crabmeat (preferable jumbo lump), picked over to remove cartilage and shell fragments.
- 4 medium scallions, green part only, minced (1/2 cup)
- 1 tablespoon parsley
- 1 1/2 teaspoon Old Bay Seasoning
- 2 tablespoons dry bread crumbs, or up to 1/4 cup
- 1/4 cup mayonnaise
- table salt
- Ground black pepper
- 1 large egg (or egg substitute)
- 1/4 cup unbleached all-purpose flour
- 4 tablespoons vegetable oil
Details
Preparation time 10mins
Cooking time 45mins
Preparation
Step 1
Gently mix crabmeat, scallions, herb, Old Bay, breadcrumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.
Divide crab mixture into four portions, and shape each into a fat, round cake, about 3 inches across and 1 1/2 inches high. Arrange on baking sheet lined with waxed paper, cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours).
Put flour on plate or in tie tin. Lightly dredge crab cakes. heat oil in large, preferably nonstick skillet over medium high heat until hot but not smoking. Gently lay chilled crab cakes in skillet, pan fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot.
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