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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we wantnot the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right. Ingredients:
2 slices firm white sandwich bread |
1/2 pound jumbo lump crabmeat, picked over |
2 tablespoon mayonnaise |
1/2 teaspoon worcestershire sauce |
1 large egg, beaten |
2 tablespoon unsalted butter |
lemon wedges |
Directions:
1. Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
2. Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
3. Serve with: french fries and/or baby greens tossed with lemon vinaigrette.
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