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Crab Cakes
Minimal filler, maximum crab
Ingredients
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- 1 lb lump crabmeat
- ¼ cup mayonnaise
- 1 egg yolk
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire
- 1 tbsp Old Bay
- 2 tbsp parsley
- ½ cup panko
- 2 tbsp butter
- Lemon and tartar sauce
Instructions
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- Pick through crabmeat for shells, keeping lumps intact.
- Whisk mayo, egg yolk, mustard, Worcestershire, Old Bay, parsley.
- Gently fold in crabmeat and ¼ cup panko. Don't break up lumps.
- Form into 4 patties. Coat with remaining panko.
- Refrigerate .
- Cook in butter over medium until golden, per side.
- Serve with lemon and tartar sauce.
Notes
- Best crabmeat = best cakes.
- Handle gently to preserve lumps.
- Chilling firms them up.
America's Test Kitchen (ATK Lab-Tested)