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Fish and Shellfish, Mains

Crab cakes

Crab cakes
Los Angeles Times

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a Delaware ... Read more

Total time: 30 minutes, plus 1 hour for chilling | Serves 8
  • 1 pound jumbo lump or Dungeness crabmeat
  • 4 green onions, green part only, thinly sliced
  • 1/4 cup chopped fresh cilantro (or flat-leaf parsley)
  • 1/2 cup panko or fine dry bread crumbs
  • 1/2 teaspoon Old Bay seasoning (or to taste)
  • 1/4 cup mayonnaise
  • Salt
  • Freshly ground black pepper
  • 1 large egg, lightly beaten
  • 4 tablespoons ( 1/2 stick) unsalted butter
  • 1/4 cup olive oil

Step 1Pick over the crabmeat to remove any cartilage, trying not to break up the chunks. In a bowl, gently toss the crabmeat, green onions, cilantro, panko and Old Bay. Again, try not to break up the crab.

Step 2Gently fold in the mayonnaise. Season with salt and pepper. Taste and adjust the seasoning if needed. Add the lightly beaten egg and fold just until the mixture is well combined.

Step 3Shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a platter or a baking sheet lined with wax paper. Drape a second sheet of wax paper over the top. Refrigerate for 1 hour.

Step 4In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side. Serve hot, with a chilled sauce.


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