Perfect for a cocktail party (or any party!) these little gems pack a lot of flavor into a small bite. Make a double batch and freeze half (uncooked) for an impromptu get-together. Added bonus — no need to thaw before cooking!
¼ cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons finely diced celery
2 tablespoons chopped flat-leaf parsley
1 scallion, thinly sliced
½ teaspoon finely grated lemon zest
1 ¼ cups panko breadcrumbs, divided
Kosher salt and freshly ground pepper to taste
½ pound crab meat from 2 Dungeness crab clusters (about 1 cup Available In Our Premium Subscription Box
Neutral oil for frying
Lemon wedges for serving
Make the Crab Cakes
In a medium bowl, combine the mayonnaise, mustard, celery, parsley, scallion, lemon zest, and ¼ cup of the panko and season with salt and pepper. Gently fold in the crab meat and form into 2-inch patties, about 1-inch thick. Chill for 1 hour. Coat with the remaining panko.
Cook and Serve
Heat ¼ inch oil in a large skillet over medium-high heat. Fry the cakes, turning once, until golden all over, 5 to 6 minutes. Drain on paper towels, sprinkle with salt, and serve with lemon wedges.
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Pair it Up
The crispy golden edges of the crab cakes call for a slightly acidic sparkling white wine. Not into bubbles? A Chardonnay would also pair well..
Make a double batch and freeze half (uncooked) for an impromptu get-together. Added bonus — no need to thaw before cooking!