Crab Cakes with Citrus Mayonnaise
Light and crisp crab cakes are complemented by a citrusy Chardonnay. Use the best quality fresh crab meat, do not use canned crab.Yield: 6 servings
Estimated Prep Time: 15 minutes
Estimated Cooking Time: 10 minutes
INGREDIENTS
- 1 teaspoon Old Bay Seasoning
- 2 Tablespoons chopped scallion, white and pale green only
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 3/4 pound fresh cooked crab meat, some flaked and some lump
- 1 1/2 cup panko, Japanese style breadcrumbs, divided
- Salt and pepper to taste
- Oil for frying
- Salad greens
Combine all ingredients in a small bowl.
Mix together Old Bay Seasoning, scallions, egg and mayonnaise. Add the crab meat and 1/2 cup panko crumbs. Combine well but gently, so you don't break up the crab meat completley. Divide the mixture into 6 cakes using a 1/3 measuring cup; flatten gently into thick patties.
Place remaining panko is a bowl and coat each patty on all sides with the crumbs. Put cakes on a plate and refrigerate for 15-30 minutes before sautéeing. Heat enough oil to generously cover the bottom, in a large fry pan over medium-high heat. Add the crab patties, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from pan and blot oil on paper towels. Serve over salad greens, drizzle each crab cake with one teaspoon of citrus mayo.
Serve with Round Barn Chardonnay.
