1 pound of lump crabmeat, picked over to remove shell
1/2 cup of minced scallions, including some green part
1 tablespoon of parsley, cilantro, dill, or basil, chopped
1 1/2 teaspoons of Old Bay seasoning
2 tablespoons of dry bread crumbs
(but add up to 1/4 cup if cakes are too moist)
1/4 cup of mayonnaise
Salt and pepper to taste
1 large egg
1/4 cup of all-purpose flour
|The Main Courses Chef presents ...
Café Crab Cakes
at The Fatted Café
Combine all of the ingredients except the crab meat. Then fold in the crab meat.
If the mixture is too moist, add more bread crumbs, a teaspoon at a time, until
mixture just clings together.
Divide crab mixture into four portions and shape each into a fat, round cake,
about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with
waxed paper, cover with plastic wrap and chill for at least 30 minutes (they can
be refrigerated for up to 24 hours).
To cook, sprinkle flour on a plate, and lightly dredge the crab cakes. Heat oil in
large nonstick skillet over medium-high heat until hot but not smoking. Gently lay
chilled crab cakes in the skillet, and pan-fry until outsides are crisp and browned,
4 to 5 minutes per side. Serve hot.