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.
Crunchy Crab Cakes
Photo: Jennifer Davick; Styling: Amy Burke
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Total: 25 Minutes
- 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
- 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.
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