Classic Crab Cakes With Lemon Mayo

By KimChi381

You'll need 3 or 4 slices of white sandwhich bread with the crusts removed, for the bread crumbs. Tear the slices into pieces and pulse in a food processor until fine crumbs form.

Ingredients

• Lemon Mayo:
• 1/2 cup (125mL) mayonnaise
• 2 tbsp (25mL) finely cohpped parsley
• 2 tsp (10mL) finely grated lemon zest
• 1 tbsp (15mL) lemon juice
• 1.5 tsp (7 mL) Dijon mustard
• Pinch cayenne
• Crab Cakes:
• 2 pkgs (200g each) frozen crabmeat, thawed
• 1.5 cups (375mL) soft bread crumbs
• 1/4 cup (50mL) mayonnaise
• 1 egg, beaten
• 2 tbsp (25mL) finely chopped chives
• 1 clove garlic, minced
• 1 tsp (5mL) finely grated lemon zest
• 1 tsp (5mL) Worcestershire sauce
• 1/4 tsp (1mL) freshly ground black pepper
• Pinch each cayenne and salt
• 2 tbsp (25mL) vegetable oil
• Garnish:
• 2 cups (500mL) baby arugula, washed and dried
• 2 cups (500mL) watercress (no tough stems), washed and dried
• 1 tbsp (15mL) olive oil
• 1 tsp (5mL) white wine viniger
• salt and freshly ground black pepper to taste

Details

Servings 6

Preparation

Step 1

1. Stir together mayonnaise, parsley, lemon zest and juice, mustard and cayenne in a small serving bowl until smooth. Refrigerate until ready to serve.

2. Flake crabmeat finely. Drain in a sieve, squeezing crabmeat firmly to remove as much liquid as possible.

3. In a medium bowl, stire together crabmeat, 1/4 cup (50mL) breat crumbs, mayonnaise, egg, chives, garlic, lemon zest, Worcestershire sauce, pepper, cayenne and salt until well combined. (mixture will be moist).

4. Form crabmeat mixture into 12 golf-ball size pieces. Form each piece into a patty between the palms of your hands, coating patties on all sides with remaining bread crumbs. Arrange patties in a single layer on a large plate. Refrigerate for at least 1 hour.

5. In a large nonstick skillet, heat 1 tbsp (15mL) vegetable oil over medium heat. Fry crab cakes in 2 batches for 6 to 8 minutes, turning carefully once, until browned and heated through, adding more vegetable oil to skillet as necessary. As each batch of crab cakes cooks, transfer it ot a warm platter and keep warm.

6. In a medium bowl, toss arugula and watercress with olive oil, vineger, salt and pepper to taste. Divide greens among 6 plates. Top each portion of greens with 2 crab cakes. Add a dollop of the lemon mayo and pass the rest separately.