Pretzel-Crusted Crab Cakes

By cheeserohan

Ingredients

• 1/2 cup mayonnaise
• 1 large egg
• 1 Tablespoon Dijon mustard
• 1/4 teaspoon Old Bay seasoning
• 1/4 teaspoon sweet paprika
• 3 scallions, green parts only, thinly sliced
• 1 pound lump crabmeat, picked over for shell
• 3/4 cup finely ground hard pretzels
• 2 Tablespoons unsalted butter
• 1 Tablespoon vegetable oil

Details

Servings 4

Preparation

Step 1

1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crab meat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.

2. Preheat the oven to 400F. Form the crab mixture into eight 2 1/2 inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof non-stick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.