:

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.

ingredients

  • 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
  • teaspoon freshly ground black pepper
  •  
  • 1 head Bibb lettuce
  • 2 tablespoons vegetable oil
  • ½ cup panko
  • lemon wedges, for garnish

directions

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.

Notes

Panko is available at better supermarkets and at Asian markets

Categories

Fish and Seafood, Seafood

source

Epicurious.com

servings/yield

6 servings

rating

difficulty

cuisine

North American : United States : Northeastern

course

Main

preparation times

• Active: 30 Minutes
• Total Time: 40 Minutes