New England Crab Cakes (Food and Wine Festival)

By ArmySister

Epcot Food and Wine Festival, Hops and Barley Market
Accompany the Barley-Lentil Salad

Ingredients

• 1 pound lump crab, picked through and shells removed
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped onion
• 1 tablespoon finely chopped parsley
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• 2 teaspoons Old Bay Seasoning
• 1/2 cup shredded cheddar cheese
• 1 egg, slightly beaten
• 1/2 cup Panko breadcrumbs
• 1/2 cup mayonnaise
• Salt and freshly ground pepper
• 2-3 tablespoons canola oil
• 4 tablespoons balsamic vinegar

Details

Servings 4

Preparation

Step 1

in a medium-size bowl, combine the crab meat with the celery, onion, parsley, mustard, Worcestershire sauce, lemon juice and Old Bay seasoning. Add the cheese, egg, breadcrumbs, mayonnaise, and mix thoroughly. Add salt and pepper to taste.
Divide the mixture into four portions and shape each portion into a patty. Reserve in the refrigerator.
Heat a large sauté pan over medium-high heat. Add the canola oil and continue to heat for 2 minutes. Sauté the crab cakes until golden brown, about 3 to 4 minutes per side.
To serve, place a crab cake on a serving plate, top with 1/4 of the Barley-Lentil salad and drizzle 1 tablespoon of balsamic vinegar around the crab cake. Repeat with the remaining ingredients.
Serve with Samuel Adams Black Lager.