Speedy Crab Cakes

By sandy_h

From Eating Well March 2019. Serve with Citrus Arugula Salad.

Ingredients

• 1 large egg
• 2 Tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1/4 teaspoon ground pepper
• Pinch of salt
• Pinch of cayenne pepper
• 1/4 cup chopped scallions
• 12 ounces jumbo lump crabmeat, drained and picked over
• 3/4 cup panko breadcrumbs, preferably whole-wheat
• 2 Tablespoons extra-virgin olive oil
• Lemon wedges for serving

Preparation

Step 1

Whisk egg, mayonnaise, mustard, pepper, salt and cayenne in a medium bowl until combined. Stir in scallions. Add crab and panko; stir to combine. Form the mixture into four 1/2-inch-thick patties.

Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the crab cakes and cook, turning once, until golden brown, 4 to 5 minutes per side. Serve with lemon wedges.