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Crab Cakes: Chesapeake Bay Classic Crab Cakes

Source of Recipe


From "I Love Crab Cakes!" by Tom Douglas



List of Ingredients



• 1 large egg yolk
  
• 1 Tbsp Old Bay seasoning
  
• 1 Tbsp Dijon mustard
  
• ½ tsp grated lemon zest
  
• 1½ tsp fresh lemon juice
  
• 1½ tsp cider vinegar
  
• ½ cup peanut or canola oil
  
• ¼ tsp kosher salt
  
• ¼ tsp freshly ground black pepper
  
• 1 Tbsp minced scallions, both white and green parts
  
• 1 pound lump blue crabmeat, drained and picked clean of shell
  
• 4 cups fresh bread crumbs
  
• ¼ cup chopped parsley
  
• About 4 Tbsp unsalted butter
  
• .
  
• Red cocktail sauce
  
• 4 lemon wedges
  






Instructions



1. Put the egg yolk, Old Bay, mustard, lemon zest and juice, and vinegar in the bowl of a mini-food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
   
   
2. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3 inches wide and ¾-inch thick, and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or more.
   
   
3. When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes until they are golden brown on both sides and hot throughout, turning once with a spatula, about 4 minutes per side. If the crab cakes brown too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155° F on an instant-read thermometer. Serve with your choice of sauce.
   
   Makes 8 large crab cakes
   (4 servings)
   
   






Final Comments


Douglas said this recipe will work with Dungeness crabs as well, although you will probably need to squeeze out the excess liquid.