Living Well Recipes: Crab Cakes, Part 1
By: Tony Egan
Updated: August 22, 2011
Crab Cakes
6 servings
cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 TBLS. Dijon Mustard
2 tsp. Fresh lemon juice
1 tsp. Old Bay Seasoning
jalapeno, seeded and finely chopped
1 pound crab meat, picked over
1 cup panko (Japanese Bread Crumbs), divided
1 TBLS. thinly sliced chives
tsp. Kosher salt
1/8 tsp. Freshly ground black pepper
2 TBLS. vegetable oil
Ingredient Info: Panko is available at supermarkets and Asian markets
Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1" - thick patties. Refrigerate for at least 10 minutes.
Heat oil in a large skillet over medium heat. Place remaining cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3 - 4 minutes per side.
Serve with Lemon Wedges
6 servings
cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 TBLS. Dijon Mustard
2 tsp. Fresh lemon juice
1 tsp. Old Bay Seasoning
jalapeno, seeded and finely chopped
1 pound crab meat, picked over
1 cup panko (Japanese Bread Crumbs), divided
1 TBLS. thinly sliced chives
tsp. Kosher salt
1/8 tsp. Freshly ground black pepper
2 TBLS. vegetable oil
Ingredient Info: Panko is available at supermarkets and Asian markets
Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1" - thick patties. Refrigerate for at least 10 minutes.
Heat oil in a large skillet over medium heat. Place remaining cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3 - 4 minutes per side.
Serve with Lemon Wedges
