The amount of breadcrumbs 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 breadcrumbs, 1 tablespoon at a time.
- 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, cilantro, dill or basil, chopped
- 1 1/2 teaspoons Old Bay seasoning
- 2 tablespoons dry breadcrumbs , or up to 1/4 cup fine (see headnote)
- 1/4 cup mayonnaise
- Table salt
- Ground white pepper
- 1 large egg
- 1/4 cup unbleached all-purpose flour
- 4 tablespoons vegetable oil
Gently mix the crabmeat, scallions, herb, Old Bay, breadcrumbs and mayonnaise in a medium bowl, being careful not to break up the crab lumps. Season with salt and pepper to taste. Carefully fold in the egg with a rubber spatula until the mixture just clings together.
Divide the 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 a baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)
Put the flour on a plate or in a pie tin. Lightly dredge the crab cakes. Heat the oil in large, preferably nonstick, skillet over medium-high heat until hot but not smoking. Gently lay the chilled crab cakes in the skillet; pan-fry until the 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.
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