Hands-on Time
23 Mins
Total Time
25 Mins
Yield
Makes 8 servings
Photo: Jennifer Davick; Styling: Amy Burke

How to Make It

Step 1

Pick crabmeat, removing any bits of shell.

Step 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.

Step 3

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

Step 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.

Step 5

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

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