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Monday, May 19, 2014

Crab Cakes

1 lb crab meat
1 large egg
2 tbsp mayonnaise
1 tsp. Dijon mustard
1-1/2 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce 
1/2 tsp Kosher salt
1-1/4 cups fresh breadcrumbs (about 3 slices of white bread)
Oil for frying

Drain crab meat. Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Pour the mixture over the crab and mix gently until combined. Gently break up the lumps with your fingers but do not overmix.

Sprinkle the breadcrumbs over the mixture, and mix gently. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Shape the crab mixture into 8 cakes about 1 inch thick. In a cast iron skillet, heat the oil over medium heat. Add the cakes to the pan. Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges, Mustard Sauce and Cocktail Sauce.

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