Crab Cakes

Name: Crab Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 lb Jumbo Lump Crabmeat (1 pound jumbo lump crabmeat (fresh or canned)); 2 pieces Egg (2 eggs); 3 tbsp Mayonnaise (3 tablespoons mayonnaise); 1 tbsp Dijon Mustard (1 tablespoon Dijon mustard); 2 tsp Worcestershire Sauce (2 teaspoons Worcestershire sauce); 1 tsp Old Bay Seasoning (1 teaspoon Old Bay seasoning); ½ tsp Tarragon (½ teaspoon dried tarragon); ¼ tsp Kosher Salt (¼ teaspoon kosher salt); 1 piece Scallion (1 green onion, minced); ¾ cup Panko (¾ cup plain panko (or gluten-free panko)); 2 tbsp Butter (2 tablespoons butter or olive oil, for frying); 1 piece Tartar Sauce (1 recipe Tartar Sauce)

Crab Cakes - Main Dish (American)

45 minAmerican

Servings8

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Pescatarian

Steps

1Check through the crab meat for any hard pieces and discard. In a medium bowl, whisk the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, tarragon, kosher salt, and green onion. Add the crab and panko and gently stir to combine, trying not to break up the chunks of meat.
2Form the dough into 8 patties using a ⅓ cup measuring cup to portion it out, then pat it into a patty with your hands. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours).
3When ready to cook, heat 1 tablespoon olive oil or butter in a non-stick skillet over medium high heat. Add the patties and cook for about 3 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side. Repeat with the next batch, adjusting the heat because the pan will be hotter on the second batch. Cool 1 to 2 minutes before serving.
4Serve immediately, with lemon wedges and tartar sauce (or remoulade).