Crab Cakes
Classic Maryland-style crab cakes made with jumbo lump crabmeat, lightly bound with mayonnaise and breadcrumbs, then pan-fried until golden brown. Served with lemon wedges for a bright, fresh finish.
4 servings
16 min
Ingredients
- •2 slices firm white sandwich bread
- •½ pound jumbo lump crabmeat
- •2 tablespoon mayonnaise
- •½ teaspoon Worcestershire sauce
- •1 whole large egg
- •2 tablespoon unsalted butter
- •4 wedges lemon
Cooking Instructions
- 1.
Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
10 min
- 2.
Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
6 min
- 3.
french fries and/or baby greens tossed with lemon vinaigrette.
