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Crab cakes

Time 30 minutes
Yields Serves 8
Crab cakes
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.


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