Crab cakes
Ingredients
1 pound lump crab meat, drained and picked of shells
1/2 cup Panko bread crumbs
1 egg, beaten
4 tablespoons light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 lemon, juice and zest
1 tablespoon fresh basil, minced
2 scallions, minced
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
Preparation
In a large bowl, gently mix all of the ingredients except for the oil. Form the mixture into 8 equal-sized patties and set aside. Heat a large skillet over medium-high heat. Add the vegetable oil. When the oil is hot, gently place the crab cakes in the pan and sauté for 4-5 minutes on each side until they are browning on the outsides and cooked through inside. Serve with fresh lemon wedges.
Serving Suggestion
Crab cakes are a special party appetizer, topped with a dollop of mustard sauce, or lemon or lime aioli. Serve with creamy or tangy coleslaw, crisp green beans, steamed or roasted fingerling potatoes and corn for a festive meal.
