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.
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
Pick crabmeat, removing any bits of shell.
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.
Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.
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.
Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges.
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I made these for Father's Day and dad said they were the best he's ever had. The key to getting them to stay together is to make sure the crab meat is well shredded (I started with jumbo lump and shredded it with my fingers).
To the writers who had trouble keeping the crab cakes from falling apart: I have not made this recipe, but I grew up in Maryland where I was taught that the key is to form the crab cakes and then put them in the refrig (e.g., on parchment or foil on a cooking sheet) for a while until they're cold and firm. If you take them from the refrigerator to the saucepan or oven, they will stay together more easily than if you cook them right after you form them.
These were excellent. The only thing I did not follow the instructions on is how many to cook in the pan at one time and it created a bit of a struggle to flip without issue. Other than that, these are great!
these came out really tasty, but they didn't stay together for me! I think next time I will need to drain the crab a bit more- it was handpicked, and pretty juicy. Even though it fell apart, it was really good (just not pretty), not a lot of filler and lots of crab taste. I served with a spicy slaw, and sauteed green beans. It made great sandwiches for lunch the next day. My husband asked me to put it in the summertime meal rotation!
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