← Nouns Cooking · American

Ingredients

• 450 g lump crab meat, picked over for shell
• 60 ml Mayonnaise
• 1 Eggs
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1½ tsp Old Bay or other seafood seasoning
• 1 tbsp lemon juice, plus wedges to serve
• 2 Spring onion, finely sliced
• 1 tbsp Parsley, finely chopped
• 50 g Panko breadcrumbs
• ¼ tsp Black pepper
• 3 tbsp vegetable oil, for frying
• 1 tbsp Butter

Method

1. Whisk the mayonnaise, egg, mustard, Worcestershire, Old Bay, lemon juice, spring onions, parsley and pepper in a large bowl.
2. Add the crab and panko and fold very gently with a spatula, trying to keep the crab in big lumps.
3. Shape into 8 patties about 2.5 cm thick, packing them just firmly enough to hold. Set on a lined tray, cover and chill for 30 min so they firm up.
4. Heat the oil and butter in a large non-stick frying pan over medium heat. Fry the crab cakes for 4–5 min per side, turning once carefully, until deep golden and hot right through.
5. Drain briefly on kitchen paper and serve with lemon wedges and tartar sauce or a simple salad.

Tips

• Don’t skip the chilling; it’s what stops the cakes falling apart in the pan.
• Contains shellfish, egg and mustard, so check for allergies.

Sources

Written in our own words after cross-checking these recipes:

Bon Appétit The Modern Proper