BALTIMORE CRAB CAKES

BALTIMORE CRAB CAKES image

Yield 6 crab cakes

Number Of Ingredients 14

Ingredients

1/4 cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice, plus wedges for garnish
11/2 teaspoons Old Bay Seasoning
1/2 jalapeno, seeded and finely chopped
1 pound lump crabmeat, picked over
11/4 cup panko crumbs
1 tablespoon thinly-sliced chives
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1 head Bibb lettuce
2 tablespoons vegetable oil

Steps:

Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup of panko, chives, salt and pepper. Divide into 6 equal portions. Form each into 1-inch-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves. 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.

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