Baltimore Crab Cakes

Baltimore Crab Cakes
Baltimore Crab Cakes

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

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

  • Read More http://www.epicurious.com/recipes/food/views/Baltimore-Crab-Cakes-366711#ixzz2U2hFpY7d

Directions

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. Serve with Crab Cake Sauce

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