Who doesn't love crab cakes? These are the real deal, made with fresh lump crabmeat and plenty of Old Bay.
Recipe information
Total Time
40 minutes
Yield
makes 6 Servings
Ingredients
1/4 cup cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice plus wedges for garnish
1 1/2 teaspoons Old Bay Seasoning
1/2 jalapeño, seeded, finely chopped
1 pound lump crabmeat, picked over
1 1/4 cups panko (Japanese breadcrumbs), divided
1 tablespoon thinly sliced chives
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 head Bibb lettuce
2 tablespoons vegetable oil
Preparation
Step 1
Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
Step 2
Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.
Nutrition Per Serving
One serving contains: Calories (kcal) 233.1 %Calories from Fat 53.5 Fat (g) 13.9 Saturated Fat (g) 1.6 Cholesterol (mg) 94.5 Carbohydrates (g) 8.3 Dietary Fiber (g) 0.7 Total Sugars (g) 0.5 Net Carbs (g) 7.5 Protein (g) 18.5 Sodium (mg) 474.0
