In The Loop Magazine Recipes / Greet Hwy 68 Loop

Crab Cakes

Featured in the January 2015 Issue of ‘In the Loop’

Ingredients:

  • 1 Egg, whisked
  • 2 ½  tablespoons Mayonnaise
  • 1 ½ tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning salt
  • 1 tablespoon Fresh squeezed lemon juice (Prepare extra quarter-cut lemons to garnish plate)
  • 1 pound Crab meat (If not in season, use canned premium crab meat, super lump)
  • ½ cup Green onion, diced into small pieces
  • ¾ cup Panko bread crumbs
  • Fresh ground black pepper
  • Olive oil

Directions:

  • Mix egg, mayonnaise, dijon mustard, worcestershire sauce, Old Bay seasoning and lemon juice.
  • Gently fold in crab, green onion, panko and pepper, without overworking crab meat.
  • Form mixture into patties the size of your palm.
  • Add enough olive oil to lightly cover the bottom of a non-stick skillet.
  • Heat oil on high, then lower heat to medium-high.
  • Fry crab cakes on each side 3-4 minutes or until golden-brown.

Makes 8 Crab Cakes.

Wine Pairing: McIntyre Chardonnay