Pan-Fried Crab Cakes
NOTE: The
amount of bread crumbs you add will depend on the crabmeat's
juiciness. Start with the smallest amount, adjust the seasonings,
and then add the egg. If the cakes won't bind at this point, then
add more bread crumbs, one tablespoon at a time. You want to avoid
adding too much filling, which will mask the flavor of the crabs.
Chilling the shaped cakes is essential; it helps them keep their
shape when cooked and reduces the amount of binder necessary.
Serves four.
1 pound jumbo lump crabmeat, picked over to remove cartilage and shell
4 scallions, green part only, minced (about 1/2 cup)
1 tablespoon chopped fresh herb, such as cilantro, dill, basil, or parsley
11/2 teaspoons Old Bay seasoning
2 to 4 tablespoons plain dry bread crumbs
1/4 cup mayonnaise
Salt and ground white pepper
1 large egg
1/4 cup all-purpose flour
1/4 cup vegetable oil
INSTRUCTIONS:
1. Gently mix crabmeat, scallions, herb, Old Bay, 2 tablespoons bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and pepper to taste. Carefully fold in egg with rubber spatula just until mixture clings together. Add more crumbs if necessary.
2. Divide crab mixture into four portions and shape each into a fat, round cake about 3 inches across and 11/2 inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill for at least 30 minutes. (Can be refrigerated up to 24 hours.)
3. Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet. Pan-fry, turning once, until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot, with Tartar Sauce or Creamy Dipping Sauce if desired.