CLASSIC CRAB CAKES

Classic Crab Cakes image

Yield serves 4 to 6 as a main course, or makes 24 bite-size hors d¿oeuvres

Number Of Ingredients 10

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1/3 cup fresh or panko (Japanese) breadcrumbs
1 pound jumbo lump or lump crabmeat, picked over for cartilage
1 large egg, lightly beaten
2 tablespoons mayonnaise (page 282)
Zest of 1 lemon
1 1/2 teaspoons Worcestershire sauce
Dash of hot sauce
Coarse salt and freshly ground black pepper
1/4 cup peanut oil, plus more if needed
4 lemons, cut into wedges, for garnish

Steps:

Line a plate with paper towels and set near the cooktop.
In a bowl, combine the breadcrumbs, crab, egg, mayonnaise, lemon zest, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be slightly wet. Form into cakes: use about 1/4 cup for large cakes and 1 tablespoon or so for hors d'oeuvres. Place on a baking sheet and refrigerate to chill and set, about 30 minutes.
Heat the peanut oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, in batches, into the oil. Cook until the crab cakes are golden brown, about 5 minutes on each side for large patties, or 1 to 2 minutes per side for small hors d'oeuvres. Remove from the skillet, and transfer to the prepared plate to drain. Serve hot with lemon wedges.