Pan Fried Crab Cakes
Submitted by Bobbi Hill on Apr 24, 2009

The amount of bread crumbs you add will depend on the crabmeat’s juiciness. Start with the smallest amount, adjust the seasonings, then add the egg. If the cakes won't bind at this point, then add more bread crumbs, one tablespoon at a time.

Servings:
1

Complexity:   
Easy

Total Time:
1 hour, 30 minutes

Ingredients:
1 pound jumbo lump crabmeat, picked over to remove cartilage or shell
4 scallions, green part only, minced (about 1/2 cup)
1 tablespoon chopped fresh herb, such as cilantro, dill, basil, or parsley
1 1/2 teaspoons Old Bay seasoning
2 tablespoons or up to 1/4 cup fine dry bread crumbs
1/4 cup mayonnaise
Salt and ground white pepper
1 large egg
1/4 cup flour
4 tablespoons vegetable oil

Directions:
1. Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium 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.

2. Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)

3. Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot with tartar sauce (see sauces).