Baltimore Crab Cakes

By msweeney

by The Bon Appétit Test Kitchen

Ingredients

• 1/4 cup mayonnaise
• 2 scallions, thinly sliced
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh lemon juice plus wedges for garnish
• 1 1/2 teaspoons Old Bay Seasoning
• 1/2 jalapeño, seeded, finely chopped
• 1 pound lump crabmeat, picked over
• 1 1/4 cup panko (Japanese breadcrumbs), divided
• 1 tablespoon thinly sliced chives
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 head Bibb lettuce
• 2 tablespoons vegetable oil
• Ingredient info:Panko is available at better supermarkets and at Asian markets

Details

Servings 6
Preparation time 30mins
Cooking time 40mins
Adapted from epicurious.com

Preparation

Step 1

Whisk first 7 ingredients in a medium bowl.
Add crab; fold to blend. Stir in 3/4 cup panko,
chives, salt, and pepper. Divide into 6 equal
portions. Form each into 1"-thick patties.
Refrigerate for at least 10 minutes. Line a
platter with lettuce leaves.

Heat oil in a large skillet over medium
heat. Place remaining 1/2 cup panko on
a plate. Coat cakes with panko. Fry until
golden brown and crisp, 3-4 minutes per
side. Arrange atop lettuce; serve with lemon
wedges.