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Crab cakes

Crab cakes
Crab cakes with a trio of dipping sauces: Avocado-tomatillo, Gribiche and Piquillo pepper. (Eric Boyd, Los Angeles Times)

Total time:

30 minutes, plus 1 hour for chilling

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Servings:

8

1 pound jumbo lump or Dungeness crabmeat

4 green onions, green part only, thinly sliced

1/4 cup chopped fresh cilantro (or flat-leaf parsley)

1/2 cup panko or fine dry bread crumbs

1/2 teaspoon Old Bay seasoning (or to taste)

1/4 cup mayonnaise

Salt

Freshly ground black pepper

1 large egg, lightly beaten

4 tablespoons ( 1/2 stick)

unsalted butter

1/4 cup olive oil

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1. Pick over

the crabmeat to remove any cartilage, trying not to break up the chunks. In a bowl, gently toss the crabmeat, green onions, cilantro, panko and Old Bay. Again, try not to break up the crab.

2. Gently fold

in the mayonnaise. Season with salt and pepper. Taste and adjust the seasoning if needed. Add the lightly beaten egg and fold just until the mixture is well combined.

3. Shape the mixture

into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a platter or a baking sheet lined with wax paper. Drape a second sheet of wax paper over the top. Refrigerate for 1 hour.

4. In a large skillet,

heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side. Serve hot, with a chilled sauce.

Each serving:

238 calories; 13 grams protein; 4 grams carbohydrates; 0 fiber; 19 grams fat; 5 grams saturated fat; 86 mg. cholesterol; 270 mg. sodium.

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