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Maryland Crab Cakes 2

Source of Recipe

A Dear Friend


1 pound fresh jumbo lump crabmeat, picked over to remove cartilage or shell
4 scallions, green part only, minced (about ½ cup)
1 tablespoon chopped fresh herb, such as cilantro, dill, basil, or parsley
1 ½ teaspoons Old Bay seasoning
2 to 4 tablespoons plain dry bread crumbs
¼ cup mayonnaise
Salt and ground white pepper
1 large egg
¼ cup all-purpose flour
¼ cup vegetable oil
Lemon wedges or dipping sauce**

1. Gently mix the crabmeat, scallions, herb, Old Bay, 2 tablespoons bread crumbs, and mayonnaise in a medium bowl, being careful not to break up the lumps of crab. Season with salt and white pepper to taste. Carefully fold in the egg with a rubber spatula until the mixture just clings together. Add more crumbs if necessary.

2. Divide the crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1½ inches high. Arrange the cakes on a baking sheet lined with waxed or parchment paper; cover with plastic wrap and chill at least 30 minutes. (The crab cakes can be refrigerated up to 24 hours.)

3. Put the flour on a plate or in a pie tin. Lightly dredge the crab cakes in the flour. Heat the oil in a large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently place chilled crab cakes in the skillet; pan-fry until the outsides are crisp and browned, 4 to 5 minutes per side. Serve immediately with lemon wedges or dipping sauce.

**(Chipotle sauce is in the sauce category)