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)

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.