The Best-Ever Crab Cakes
Monday, July 22, 2019
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You probably have most of the ingredients on hand for these simple, elegant crab cakes; just make a quick run to the seafood market for fresh lump crabmeat. Toss together a bright, seasonal salad while the crab cakes chill.
Hands-on Time: 15 Mins
Total Time: 1 Hour 15 Mins
Yield: Makes 6 servings
Ingredients
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 pound lump crabmeat, picked
2/3 cup panko
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons butter
How to Make It
Step 1
Whisk together first 5 ingredients in a bowl. Gently stir in crab, panko, and parsley. Shape mixture into 12 (3-inch) patties, pressing gently to flatten. Place patties on a baking sheet; cover with plastic wrap. Refrigerate 1 hour.
Step 2
Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add 6 patties to pan; cook 2 1/2 minutes on each side or until golden brown. Remove crab cakes from pan; repeat with remaining 1 1/2 tablespoons butter and remaining 6 patties.