Pan-fried lump crab cakes with Old Bay seasoning and Dijon mustard.

Ingredients

  • 1 pound jumbo lump crabmeat, picked over to remove cartilage and shells
  • 4 scallions, green parts only, minced (1/2 cup)
  • 1 tbsp chopped fresh herb, such as cilantro, dill, parsley, or basil
  • 1 1/2 tsp Old Bay Seasoning
  • 2-4 tbsp plain dry bread crumbs
  • 1/4 cup mayonnaise
  • Salt and ground white pepper
  • 1 large egg
  • 1/4 cup unbleached all-purpose flour or panko crumbs
  • 1/4 cup vegetable oil

Steps

  1. Gently fold the crabmeat, scallions, herb, Old Bay seasoning, 2 tbsp bread crumbs, and mayonnaise together in medium bowl, being careful not to break up the lumps of crab.
  2. Season with salt and white pepper to taste.
  3. Carefully fold in the egg with a rubber spatula until the mixture just clings together, adding more crumbs if necessary.
  4. Divide the crab mixture into 4 portions and shape each into a fat round cake, about 3 inches across and 1 1/2 inches high.
  5. Arrange on a baking sheet lined with waxed paper, cover with plastic wrap and chill at least 30 minutes.
  6. Put the flour on a plate or in a pie tin and lightly dredge the crab cakes in the flour.
  7. Heat the oil in a large, preferably nonstick skillet over medium high heat until hot but not smoking.
  8. Gently lay the chilled crab cakes in the skillet and pan fry until the outsides are crisp and browned, 4 to 5 minutes per side.
  9. Serve immediately with lemon wedge or dipping sauce.

Notes

  • The crab cakes can be refrigerated for up to 24 hours.