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Pan Fried Crab Cakes with Old Bay Seasoning

Source: America's Test Kitchen
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Rating: 3   Reviews: 6 See Reviews
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  Serves 4
The amount of bread crumbs you add will depend on the crabmeat’s juiciness. Start with the smallest amount, adjust the seasonings, then add the egg. If the cakes won't bind at this point, then add more bread crumbs, one tablespoon at a time.
RECIPE INGREDIENTS
1 pound lump crabmeat (preferably jumbo lump), picked over to remove cartilage and shell fragments
4 medium scallions , green part only, minced (about 1/2 cup)
1 tablespoon fresh parsley or cilantro, dill, or basil, chopped
1 1/2 teaspoons Old Bay seasoning
2 tablespoons dry bread crumbs , or up to 1/4 cup (see headnote), fine
1/4 cup mayonnaise
Table salt
Ground black pepper
1 large egg
1/4 cup unbleached all-purpose flour
4 tablespoons vegetable oil
DIRECTIONS
Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.


Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)


Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot.


Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweet on Shellfish: Crab Cakes
Spotlight Recipe Review See all 6 reviews »

Rating: 1
by: FREDERICK, WA Reviewed: 07/28/2008
Sorry, this doesn't even come close to a genuine Maryland crab cake!!!
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