PRETZEL-CRUSTED CRABCAKES

PRETZEL-CRUSTED CRABCAKES image

Yield 8 crabcakes

Number Of Ingredients 10

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1/2 cup mayo
1 egg
1 tbsp dijon mustard
1/4 tsp old bay
1/4 tsp sweet paprika
3 scallions, green parts only, thinly sliced
1 lb lump crabmeat
3/4 cup finely ground hard pretzels (from 1/2 lb pretzels)
2 tbsp unsalted butter
1tbsp vegetable oil

Steps:

1. In bowl, whisk mayo with egg, mustard, Old Bay, paprika, and scallions. Fold in crabmeat and 1/2 cup of pretzels. Refrigerate mixture for 1 hour, until pretzels are moist. 2. Preheat oven to 400. Form crab mixture into 8 2 1/2 inch patties. Coat crab cakes with remaining 1/4 cup ground pretzels. In an ovenproof nonstick skillet, melt butter in the oil. Add crabcakes and cook over moderately high heat until browned on bottom, about 3 minutes. Turn crab cakes and transfer skillet to the oven. Bake for about 5 minutes, until browned all over, then serve.