Crab Cakes
| Pick over crabmeat for shell bits | ||||||
| Line a sheet pan with parchment | ||||||
| 1/4 cup mayonnaise | whisk | stir in | fold in gently, keeping lumps | shape 6 cakes, chill 30 min | fry over medium heat 4 to 5 min per side, until golden | serve with |
| 1 large egg | ||||||
| 1 tsp Dijon mustard | ||||||
| 1 tsp Worcestershire sauce | ||||||
| 1 tsp Old Bay seasoning | ||||||
| 2 Tbsp fresh parsley, minced | ||||||
| 1/2 cup dry breadcrumbs or panko | ||||||
| 1 lb lump crabmeat | ||||||
| 1 Tbsp butter | ||||||
| 1 Tbsp vegetable oil | ||||||
| 1 lemon, cut in wedges | ||||||
- Pick over crabmeat for shell bits
- Line a sheet pan with parchment
Ingredients
- 1/4 cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 2 Tbsp fresh parsley, minced
- 1/2 cup dry breadcrumbs or panko
- 1 lb lump crabmeat
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- 1 lemon, cut in wedges
Steps
- whisk: mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley
- stir in: step 1, dry breadcrumbs or panko
- fold in gently, keeping lumps: step 2, lump crabmeat
- shape 6 cakes, chill 30 min: step 3
- fry over medium heat 4 to 5 min per side, until golden: step 4, butter, vegetable oil
- serve with: step 5, lemon
