MARYLAND CRAB CAKES - PAN FRIED WITH OLD BAY SEASONING

MARYLAND CRAB CAKES - PAN FRIED WITH OLD BAY SEASONING image

Yield 4 cakes

Number Of Ingredients 17

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Crab Cakes:
1 pound lump crabmeat (preferably jumbo lump) picked over to remove cartilage and shell fragments
4 medium scallions, green part only, minced (about 1/2 cup)
1 tbsp fresh parsley leaves or cilantro, dill, or basil, chopped
1.5 tsp Old Bay seasoning
2 tbsp dry bread crumbs, or up to 1/4 cup
1/4 cup mayonnaise
1 large egg
1/4 cup unbleached all purpose flour
1/4 cups vegetable oil
Creamy Chipotle Chile Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
2 tsp canned chipotle chile in adobo sauce (minced)
1 small clove garlic, minced or pressed through a garlic press
2 tsp minced fresh cilantro leaves
1 tsp lime juice from 1 lime

Steps:

Gently mix crabmeat, scallions, herb, old bay, bread crumbs, and mayonnaise in medium bowl, being carebul not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1.5 inches high. Arrange on baking sheet lined with waxed paper. Cover with plastic wrap and chill at least 30 minutes (Can refrigerate up to 24 hours) Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet. Pan-fry until outsides are cresp an dbrowned, 4 to 5 minutes per side. Serve hot, with or without related sauces. For sauce, mix all of the ingredients in a small bowl. Cover and refrigerate until the flavors blend, about 30 minutes. The cause can be refrigerated for several days.