BALTIMORE CRAB CAKES
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.
Provided by Bon Appétit Test Kitchen
Categories Shellfish Appetizer Fourth of July Picnic Quick & Easy Father's Day Backyard BBQ Lunch Mayonnaise Seafood Crab Summer Family Reunion Pan-Fry Party Potluck Lemon Juice Breadcrumbs Bon Appétit Sugar Conscious Pescatarian Dairy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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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