Classic Crab Cakes

10 ingredients
3 steps

Ingredients

  • 1 pound fresh lump crabmeat, picked over for cartilage
  • 1 egg, whisked
  • 1/2 cup chopped scallions (optional)
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons breadcrumbs, preferably whole-grain (use more as needed)
  • 2 tablespoons olive oil
  • Lemon wedges (optional, for serving)

Directions

  1. 1
    Combine crabmeat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.
  2. 2
    Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.
  3. 3
    Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.

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