Tuesday, June 25, 2013
Classic Crab Cakes
1 pound fresh lump crabmeat, picked over for cartilage
1 egg, whisked
1/2 cup chopped scallions (optional)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons breadcrumbs, preferably whole-grain (use more as needed)
2 tablespoons olive oil
Lemon wedges (optional, for serving)
Cherry Tomato and Corn Salad
1. Combine crab meat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.
2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.