Crab Cakes
This can be pan fried, deep fried, or my favorite - baked to keep the calories down.
Ingredients
- 1 pound lump crabmeat picked free of shell
- 1 egg lightly scrambled
- 2 tablespoons mayonnaise
- 1 tablespoon whole grain dijon mustard
- 1/4 cup panko
- 3 scallions including green tops chopped
- 1 tablespoon butter
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1 teaspoon Old Bay Seasoning
Instructions
- In a large bowl, combine all ingredients. Mix lightly and shape the crab mixture into patties.
- In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.
- Or bake cakes in a non-stick pan for 20 minutes at 400F, for the final 5 minutes turn on the broiler to lightly brown.
- Makes either 4 large crabcakes or 16-20 small.