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Classic Crab Cakes

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Ingredients

  • 1 lb fresh lump crabmeat, picked over for cartilage
  • 1 egg, whisked
  • 1/2 c chopped scallions (optional)
  • 2 tb mayonnaise
  • 1 tb dijon mustard
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tb breadcrumbs, perferably whol grain (use more as
  • needed)
  • 2 tb olive oil
  • lemon wedges (optional, for serving)

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. Combine crabmeat, egg, scallion (if using), mayonnaise, dijon mustard, salt and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate until you're ready to cook.

2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil and heat until it shimmers. Shape crab mixture inot 8 (i-inch-thick) cakes, using 1/3 mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate.

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