Crab Cakes
Ingredients
Instructions
- 1
Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in a medium bowl, being careful not to break up the crab lumps.
- 2
Season with salt and white pepper to taste.
- 3
Carefully fold in the egg with a rubber spatula until the mixture just clings together.
- 4
Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2 inches high.
- 5
Arrange on a baking sheet lined with waxed paper, cover with plastic wrap, and chill at least 30 minutes (can refrigerate up to 24 hours).
- 6
Put flour on a plate or in a pie tin. Lightly dredge the crab cakes.
- 7
Heat oil in a large, preferably nonstick, skillet over medium-high heat until hot but not smoking.
- 8
Gently lay chilled crab cakes in skillet and pan-fry until outsides are crisp and browned, 4-5 minutes per side.
- 9
Serve hot, with or without sauce.
💡 Cook's Notes
The amount of bread crumbs you add will depend on the crabmeat's juiciness. Start with the smallest amount, adjust the seasonings, then add the egg. If the cakes won't bind at this point, add more bread crumbs, one tablespoon at a time. Serve with Creamy Chipotle Chile Sauce. <!-- TODO: LINK TO 'creamy-chipotle-chile-sauce' -->
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