Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Recipe information
Total Time
40 minutes
Yield
Makes 6 servings
Ingredients
1
/4 cup mayonnaise
2
scallions, thinly sliced
1
large egg, lightly beaten
1
tablespoon Dijon mustard
2
teaspoons fresh lemon juice plus wedges for garnish
1
1/2 teaspoons Old Bay Seasoning
1
/2 jalapeño, seeded, finely chopped
1
pound lump crabmeat, picked over
1
1/4 cup panko (Japanese breadcrumbs), divided
1
tablespoon thinly sliced chives
1
/4 teaspoon kosher salt
1
/8 teaspoon freshly ground black pepper
1
head Bibb lettuce
2
tablespoons vegetable oil
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Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
Per serving: 233 calories
14 g fat
8 g carbohyrdates
#### Nutritional analysis provided by Bon Appétit