Classic Crab Cakes
By á-5184
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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