Ingredients
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Crab Cakes
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1 pound jumbo lump Crab Meat
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4 Scallions
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¼ cup Mayonnaise
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2–4 tablespoons fine dry Bread Crumbs
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1 tablespoon chopped fresh Parsley
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1½ teaspoons Old Bay Seasoning
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Salt
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1 large Egg
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½ cup all-purpose Flour
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6 tablespoons Vegetable Oil
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Chipotle Mayonnaise
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¼ cup Mayonnaise
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¼ cup Sour Cream
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2 teaspoons minced canned Chipotle Chile
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1 small Garlic
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2 teaspoons minced fresh Cilantro
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1 teaspoon Lime Juice
Directions
We really like to taste the crab in our crab cakes, especially the ones in miniature hors d’oeuvre form. But they usually have way more binder than meat, making them closer to dough balls than seafood specialties. Our version is different: We kept both binder and seasonings to a minimum to let the sweet crab flavor really sing. For the binder we used fine dry bread crumbs that didn’t overwhelm the crab. We also included mayonnaise and an egg to keep the crabmeat moist and help hold everything together. To further ensure they held their shape, we chilled the cakes briefly before pan-frying them. Great crab cakes begin with top-quality crabmeat. Look for fresh jumbo lump, which indicates the largest pieces and highest grade. The amount of bread crumbs you add will depend on the juiciness of the crabmeat. If the cakes won’t hold together once you have added the egg, add more bread crumbs, 1 tablespoon at a time.
Steps
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1
Done
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For the Crab CakesGently mix crabmeat, scallions, mayonnaise, 2 tablespoons bread crumbs, parsley, and Old Bay in bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. Add more crumbs if necessary. |
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2
Done
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Line rimmed baking sheet with parchment paper. Using generous tablespoon, form mixture into 24 cakes, each 1½ inches in diameter and ½ inch thick; place cakes on prepared sheet. Cover with plastic wrap and chill for 30 minutes. |
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3
Done
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For the Chipotle MayonnaiseCombine all ingredients in bowl, cover, and refrigerate for 30 minutes. |
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4
Done
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Adjust oven rack to middle position and heat oven to 200 degrees. Line baking sheet with double layer of paper towels. Spread flour in shallow dish. Lightly dredge crab cakes in flour. |
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5
Done
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Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add half of crab cakes to skillet and cook until crisp and brown on both sides, 2 to 4 minutes, flipping halfway through cooking. Transfer cakes to prepared sheet and place in oven to keep warm. |
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6
Done
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Pour off fat from skillet and wipe clean with paper towels. Return skillet to medium-high heat, add remaining 3 tablespoons oil, and heat until shimmering. Repeat cooking with remaining crab cakes. Serve crab cakes with chipotle mayonnaise. |
