Crab Cakes
Time: 30 minutes
Jonah crabs are the larger cousin of our Maine peekytoe crabs, and their sweet leg meat works perfectly in crab cakes.
INGREDIENTS
Yield: 4 servings
- 1 pound Crabmeat
- ½ cup mayonnaise
- 1 beaten egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worchestershire sauce
- ½ cup Panko breadcrumbs
- ¼ cup canola oil
- Chopped parsley
- Fresh lemon
- Crème fraiche
PREPARATION
Step 1
Mix mayonnaise, egg, mustard, Worcestershire sauce, and parsley to taste in a small bowl.
Step 2
In a separate bowl, toss the crabmeat with the breadcrumbs. Gradually add the mayonnaise mixture to the crabmeat, but refrain from over mixing. Cover and refrigerate for 1 hour.
Step 3
Heat skillet to a medium-high heat with oil to cover the bottom. Form the crab mixture into 8 patties and sear on each side until golden brown.
Step 4
Serve Jonah Crab Cakes with lemon, crème fraiche, and summer produce.
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