Requiring so little effort, yet yielding such pleasure, crab cakes can be as simple or involved as you please, from procurement to table. You can take the DIY approach with a crabbing permit, or make a trip to the tank at the fish market or simply purchase freshly steamed and cleaned crustaceans. Purists would argue against the latter, but in the 10 seconds it takes to slice a lemon and a break off a nice chuck of bread, your critics can lecture you crab-less while you are devouring dinner.Print
A few herbs, a lot of crab and little else make these simple crab cakes feel decadent.
- 1 egg
- 2 tablespoons mayonnaise
- ½ tablespoon Meyer lemon juice
- ½ teaspoon Dijon mustard
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chervil, finely chopped
- 1 tablespoon dill, finely chopped
- 1 tablespoon chives, finely sliced
- ½ teaspoon Old Bay seasoning
- ½ teaspoon salt
- 1 cup panko, divided (¼ cup for cakes, reserve the rest for breading)
- 8–10 ounces crabmeat, picked from 1- to 2-pound crab, cracked and cleaned
- Olive oil for cooking
- Meyer or Eureka lemon wedges for serving
In a mixing bowl, whisk egg, and then whisk in the next 9 ingredients. Add ¼ cup of the panko to the egg mixture. Once well combined, gently fold in the crab. Put the remaining panko on a plate, to dredge the crab cakes.
Make a quick tester for seasoning. Take a spoonful of the crab mixture, and make a mini crab cake. Dip the cake lightly into the panko on both sides. Heat a drizzle of olive in a skillet (nonstick is great for this, if you have one). Once the oil is hot, add the tester cake and cook on both sides until golden, just a couple minutes in total. Test and adjust seasoning as needed, adding more salt or lemon, etc.
Form the crab patties out of the crab mixture, roughly 1½ inches by ¾ inch. About 14 in total. Dredge in panko, and refrigerate for at least an hour to firm up.
If you have a nonstick skillet, this is a great time to use it. Either way, heat 1 or 2 tablespoons of oil in a medium skillet, enough to coat the bottom. When oil is hot, add the cakes, turning after a couple of minutes when golden brown. Wipe the skillet with a paper towel between batches, so the panko doesn’t burn.
Serve with lemon wedges.
- Serving Size: 4
Keywords: crab cakes