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Crunchy Crab Cakes

Photo: Jennifer Davick; Styling: Amy Burke
Hands-on time 23 mins
Total time 25 mins
Yield Makes 8 servings
Try this side: Toss together 1 (5-oz.) package arugula; 1 pt. grape tomatoes, halved; 2 Tbsp. fresh lemon juice; 2 Tbsp. olive oil; and 1/2 tsp. salt. Serve immediately.

Ingredients

  • 1 (16-oz.) package fresh lump crabmeat, drained
  • 4 large lemons, divided
  • 1 (4-oz.) jar diced pimiento, well drained
  • 2 green onions, chopped
  • 1 large egg, lightly beaten
  • 2 tablespoons mayonnaise
  • 1 teaspoon Old Bay seasoning
  • 2 teaspoons Dijon mustard
  • 1 cup panko (Japanese breadcrumbs), divided
  • 1/4 cup canola oil

How to Make It

  1. Pick crabmeat, removing any bits of shell.

  2. Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice, pimiento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup breadcrumbs.

  3. Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.

  4. Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.

  5. Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges.