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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These are the best crabiest tasting crab cakes. Use the best lump meat crab you can find (I use Dungeness or the refrigerated crab you can find at Trader Joes) and good quality mayonnaise (and yes, you can use low-fat or reduced fat mayo) Ingredients:
1 pound dungeness or good quality lump meat crab, picked over for shells |
1/2 of a red bell pepper, finely chopped |
1/2 of a yellow bell pepper, finely chopped |
1 teaspoon extra virgin olive oil |
3 whole green onions, white and green parts, finely chopped |
1/2 cup mayonnaise |
1 tablespoon chopped fresh flat-leaf parsley |
1 tablespoon fresh dill weed or 1 teaspoon dry (or to taste) |
2 teaspoons old bay seafood seasoning |
1 1/2 cups panko bread crumbs, divided |
oil for frying |
lemon mayonnaise for serving |
Directions:
1. Place the crab in a large bowl (I like to use a large metal bowl, then I shake the bowl and listen for pings which indicate there are still shells in there to find and remove)
2. In a small saute pan, heat the oil and saute the peppers until soft. Allow to cool. When cool, add to the crab along with the green onion, mayo, parsley, dill, and the old bay. Mix gently until combined (try not to break up all the pieces of crab). Add about 1/2 of the panko, mix gently. The crab cakes should just hold together, add panko until they do.
3. Put the remaining panko on a large plate. Take about a 1/4 cup scoop of crab mixture, form a ball, roll in the panko, then flatten to form a disk. Set aside as you make the remaining crab cakes.
4. Heat oil about 1/4 inch deep in a large skillet, add the crab cakes, in batches if necessary to avoid overcrowding, and cook until browned on one side, carefully turn and cook the other side. Serve with some mayonnaise with a bit of lemon juice and lemon zest mixed in to taste.
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