Maryland natives are convinced
there's no better crab than that found in their own Chesapeake
Bay. But try this recipe using the best crabmeat available and
you'll end up with lightly flavored crispy patties you'll enjoy
making over and over.
Crab Cakes
with Lemon Garlic Sauce
3/4 cup mayonnaise
1/3 cup plus 2 teaspoons lemon juice, divided use
6 cloves garlic, crushed, divided use
1 1/2 teaspoons salt, divided use
3/4 teaspoon freshly ground black pepper, divided use
1 1/2 pounds fresh crab meat
1 1/2 cups panko bread crumbs
1/3 cup 2 teaspoons chopped fresh flat-leaf parsley
3 large eggs
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon cayenne pepper
1/3 cup 2 teaspoons olive oil
- Lemon-Garlic Sauce: In
a small bowl, combine mayonnaise with half the amount of each:
lemon juice, garlic, salt and black pepper. Mix well and set
aside.
- Crab Cakes: Check the
crabmeat for pieces of shell and gently squeeze out any excess
moisture. Do not break up the large pieces of meat, as these
enhance the texture of the crab cakes. Combine crabmeat, panko
bread crumbs and parsley in a medium bowl. In a separate bowl,
whisk together the egg, Worcestershire sauce and cayenne pepper
with remaining lemon juice, garlic, salt and pepper. Pour over
the crab mixture and mix gently until thoroughly combined. Divide
mixture into 4 equal portions and flatten into 3/4-inch cakes.
- Heat a medium sauté
pan over medium-high heat. Add olive oil and swirl to coat. When
the oil is hot, carefully add crab cakes and cook 3 to 4 minutes
per side until golden brown and crispy. Serve immediately with
reserved lemon-garlic sauce.
Makes 6 servings.
