Crab Cakes
Tuesday, December 7, 2021
The key to a great crab cake are the ingredients. Using Duke's mayonaise and lumb crab meat is a must. Frying in shallow oil gives you a crispy outside and a moist inside.
Ingredients
2 Tbsp. Duke's mayonaise
2 tsp. Dijon mustard
2 Tbsp. fresh parsley, minced
2 green onions, finely chopped
¼ tsp. cayenne pepper
1½ tsp. Kosher salt
2 large eggs, beaten
½ cup breadcrumbs, divided
1 lb. lump crabmeat
vegetable oil, for frying
Flakey sea salt
lemon wedges
Instructions
In a medium bowl, combine the Duke's mayonnaise, Dijon mustard, parskely, green onions, cayenne, Kosher salt and eggs. Mix well.
Add ¼ cup of the breadcrumbs and stir until the breadcrumbs are moistened.
Gently stir in the crab, tossing lightly to just mix.
Divide the mixture into 12 golf ball size balls. Flatten the portions into patties, dredge them in the remaining breadcrumbs and place on a parchment paper lined sheetpan.
Refrigerate for at least one hour.
Pour a ¼" of vegetable oil into a large skillet and heat over medium-high heat.
Working in batches, pan-fry until golden brown, about 2 minutes per side. Drain on paper towels.
Serve immediately, sprinkled with flake salt and garnish with the lemon wedges.
Tags
Appetizer
