Crab Cakes

4
1 T
1 lbs
1½ t
2 T
¼ cup
to taste

1 large

¼ cup
4 wedges

scallions, green parts only (about ½ cup)
fresh herb (dill, basil, parsley)
jumbo lump crabmeat
Old Bay seasoning
plain dry breadcrumbs
mayonnaise
salt & pepper

egg

flour
lemon

• Mince scallions and herbs
  
• Gently fold 1st set together being careful not to break up the crab lumps
  
• Gently fold in the egg.  Can add up to 2T more breadcrumbs if needed (I added 3T total last time)
  
• Form  4 round cakes roughly 3” diameter and 1.5” thick.
  
• Cover cakes and refrigerate for ½ to 24 hours
  
• Heat 2 to 4 T veggie oil on medium-high heat.  Hot but not smoking.
  
• Dredge cakes in flour and fry 4 minutes per side.  Careful not to burn.
  
• Serve with lemon wedges
  
• Yield: 4 servings
  
• Source: Cooks Illustrated
  
  

Category:  American                                                                                                                                              Modified 1/4/13