- ¼ cup mayonnaise
- 2 scallions, thinly sliced
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 ½ teaspoons Old Bay Seasoning
- ½ jalapeño, seeded, finely chopped
- 1 lb. lump crabmeat, picked over
- ¾ cup panko (Japanese breadcrumbs), divided
- 1 tablespoon thinly sliced chives
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 head Bibb lettuce
- 2 tablespoons vegetable oil
- ½ cup panko
- lemon wedges, for garnish
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.
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.
Panko is available at better supermarkets and at Asian markets
Fish and Seafood, Seafood
Baltimore Crab Cakes. To import, drag image to your MacGourmet recipe box.