Dinner · 35 min · american

Crab Cakes

✓ USDA-verified nutrition data

Ingredients

• 1 lb Lump crabmeat
• 1/3 cup Mayo
• 1 Egg
• 1 tbsp Dijon mustard
• 2 tsp Old Bay seasoning
• 1/2 Bell pepper
• 3 Scallions

Steps

1. Pick through the crab gently for shell fragments, keeping the lumps as intact as possible.
2. Fold the crab with the mayo, beaten egg, Dijon, Old Bay, minced pepper, and scallions.
3. The mix should just barely hold together — too much binder makes rubbery cakes.
4. Form 8 cakes and chill 20 minutes; cold cakes hold their shape in the pan.
5. Sear in hot oil 4 minutes per side, until deep golden and crisp.
6. Resist the urge to press them flat — a tall cake stays juicy inside.
7. Drain briefly on a rack.
8. Serve with lemon wedges and a simple salad.

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