These crab cakes are full of crab and flavor, delicious! On the advice of one of the reviews, I mixed the egg with the crab and let it sit while I got everything else ready. I used a 1/4 cup measuring cup to divide out the crab which gave me 13 crab cakes. Put them in the freezer for 10 minutes before dipping them in the breadcrumbs.
|Before the final breadcrumbs|
|Before going into my mouth! These were sooooo good!|
from Bon Appetit on Epicurious.com
1/4 cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1 1/2 teaspoons Old Bay Seasoning (I didn't have this and it was fine)
1/2 jalapeno, seeded, finely chopped (used a whole chili)
1 pound lump crab meat, picked over
1 1/4 c panko breadcrumbs, divided (used plain)
1 tablespoon chives
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons oil
Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup breadcrumbs, chives, salt and pepper. Divide into equal portions. Form each into 1" thick patties. Refrigerate or freeze for 10 minutes. Heat oil in a large skillet over medium heat. Coat cakes in remaining crumbs. Fry until golden brown and crisp, 3 - 4 minutes per side.
I served the crab cakes with a Lemon Aioli.
from Martha Stewart
1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
1 to 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Coarse salt and ground pepper
Mix all ingredients together.