These simply flavored crab cakes allow the delicate meat to shine, so try to get the best quality you can find. We're calling for lump meat, but feel free to swap in backfin or jumbo lump as budget and interest allow. Cayenne lends a bit of zip. For Maryland flair, you may substitute Old Bay Seasoning.
Make Ahead: The shaped crab cakes need to chill in the refrigerator for at least 30 minutes and up to 1 day.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 5 servings
Ingredients
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1 pound lump crab meat (see headnote), picked over
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3 tablespoons mayonnaise
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Generous 1 tablespoon Dijon mustard, or more to taste
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1 teaspoon kosher salt, or more to taste
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1 teaspoon lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon), or more to taste
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Pinch cayenne pepper
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1/4 cup panko bread crumbs
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Generous 1 tablespoon chopped fresh flat-leaf parsley
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1 tablespoon neutral oil, plus more as needed
Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.
In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.
Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.
Heat a large skillet, preferably a well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning.
Serve warm, as is, on a salad, or a bun or roll of your choice.
Adapted from Harper McClure, executive chef at Mintwood Place in Washington.
Tested by Becky Krystal.
Email questions to the Food Section at food@washpost.com.
The Link LonkAugust 15, 2020 at 03:36PM
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Crab Cakes With Lemon and Panko - Washington Post
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