Classic Crab Cakes

By schaefferl

Ingredients

• Crab Cakes:
• 2/3 cup soft fresh bread crumbs
• 1 egg, beaten
• 4-5 tablespoons lite mayonnaise
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay Seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound lump crab-meat, picked over
• cornflake crumbs
• 1 tablespoon butter
• 1 tablespoon vegetable oil

Details

Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

In a large bowl mix together the bread crumbs, egg, 4 tablespoons of the mayonnaise, onion, garlic, lemon juice, mustard, Worcestershire, herbs, salt and pepper. Add the crab meat and mix gently. If the mixture seems too dry add the last tablespoon of mayonnaise.

Refrigerate for 1 hour.

Shape the mixture into six equal patties. Sprinkle some of the cornflake crumbs on a plate and then gently coat the patties shaking off the excess.

Heat the butter and oil in a large skillet over medium-low heat. When hot add crab cakes and cook until golden, about 5-7 minutes on each side.


Serve over a bed of arugala and chopped tomatoes with an EVOO and balsamic drizzle