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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon. Ingredients:
1/4 cup mayonnaise |
2 scallions, thinly sliced |
1 large egg, lightly beaten |
1 tablespoon dijon mustard |
2 teaspoons fresh lemon juice plus wedges for garnish |
1 1/2 teaspoons old bay seasoning |
1/2 jalapeño, seeded, finely chopped |
1 pound lump crabmeat, picked over |
1 1/4 cup panko (japanese breadcrumbs), divided |
1 tablespoon thinly sliced chives |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1 head bibb lettuce |
2 tablespoons vegetable oil |
Directions:
1. Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1 -thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
2. Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.
3. Per serving: 233 calories, 14 g fat, 8 g carbohyrdates Nutritional analysis provided by Bon Appétit
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