Pan-Fried Crab Cakes

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

1 pound jumbo lump crabmeat, picked over to remove cartilage and shell fragments
4 scallions, green parts only, minced
1 tablespoon chopped fresh parsley, cilantro, dill, or basil
1⁄4 cup mayonnaise
2–4 tablespoons plain dry bread crumbs
1-1⁄2 teaspoons Old Bay seasoning
Salt and ground white pepper
1 large egg, lightly beaten
1⁄4 cup all-purpose flour
1⁄4 cup vegetable oil
Lemon wedges, 1 recipe SWEET AND TANGY TARTAR SAUCE, or 1 recipe CREAMY CHIPOTLE CHILE SAUCE

Instructions

  1. Line rimmed baking sheet with parchment paper. Gently mix crabmeat, scallions, parsley, mayonnaise, 2 tablespoons bread crumbs, and Old Bay in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. If cakes don’t bind, add more bread crumbs, 1 tablespoon at a time, until they do.
  2. Divide crab mixture into 4 portions and shape each portion into fat, round cake, about 3 inches in diameter and 1-1⁄2 inches thick. Arrange on prepared baking sheet, cover, and refrigerate at least 30 minutes or up to 24 hours.
  3. Place flour in shallow baking dish or pie plate. Lightly dredge cakes in flour. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay floured cakes in skillet and cook until exteriors are crisp and browned, 4 to 5 minutes per side. Serve immediately with lemon wedges or sauce.

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Sweet And Tangy Tartar Sauce

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