Easy Crab Cakes
- 1 pound fresh jumbo lump crabmeat, picked over and shells removed
- 1/2 cup fresh bread crumbs (see Know-how, page 134)
- 3 tablespoons your favorite or Homemade Mayonnaise (page 280)
- 1 tablespoon whole-grain mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of ground cayenne pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 lemon or lime, cut into wedges
- Combine the crab, bread crumbs, mayonnaise, mustard, lemon juice, parsley, salt, black pepper, and cayenne and stir just to mix, leaving the crab in large, unbroken lumps.
- Form the mixture into six 3-inch patties.
- Refrigerate for about 1 hour, until firm.
- Heat the butter and olive oil in a large skillet over medium heat until sizzling hot (see Know-how, page 100).
- Add the crab cakes and cook for about 3 minutes per side, turning only once, until golden brown.
- Remove from the skillet, drain on a brown paper bag, and serve hot with lemon or lime wedges to squeeze over the cakes.
- Place 1 pound fresh jumbo lump crabmeat in a medium bowl and pick through the meat to remove any remaining bits of shell, taking care not to break apart the large lumps in the process.
- Add the juice of 1 lime; 2 tablespoons chopped fresh mint; 2 tablespoons your favorite or Homemade Mayonnaise (page 280) or extra-virgin olive oil; 1 cored, seeded, and minced jalapeno pepper; and sea salt and freshly ground black pepper to taste.
- Stir gently to mix.
- Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 2 days.
lump crabmeat, bread crumbs, your favorite, wholegrain mustard, lemon juice, parsley, salt, freshly ground black pepper, ground cayenne pepper, unsalted butter, olive oil, lemon
Taken from www.epicurious.com/recipes/food/views/easy-crab-cakes-383671 (may not work)