Crab Cakes Maryland

Ingredients

  • 1/4 cup mayonnaise
  • 2 scallions, thinly sliced
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 2 tsp fresh lemon juice; wedges for garnish
  • 1 1/2 tsp Old Bay Seasoning
  • 1/2 jalapeño, seeded, finely chopped
  • 1 lb lump crabmeat, picked over
  • 1 1/4 cup panko (Japanese breadcrumbs)
  • 1 tbsp thinly sliced chives
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1 head Bibb lettuce
  • 2 tbsp vegetable oil

Preparation

  • Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes.
  • Line a platter with lettuce leaves.
  • Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.

 

Serves 6

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