Maryland crab cakes with lemon and parsley

Name: Maryland crab cakes with lemon and parsley
Ingredients: 450 g lump crab meat (picked over); 45 g panko breadcrumbs; 60 g mayonnaise; 1 large egg; 1 tbsp Dijon mustard; 2 tbsp flat-leaf parsley (chopped); 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp Old Bay seasoning; 1/4 tsp black pepper; 2 tbsp neutral oil; 1 lemon (cut into wedges)

Appetizers - Maryland crab cakes with lemon and parsley by Kiara C. - Recipia

Maryland crab cakes with lemon and parsley are pan-fried until crisp, with sweet crab held together in a light, peppery mixture. They stay tender inside, with just enough panko to bind them, and a squeeze of lemon keeps the rich crab from feeling heavy. Serve them hot, while the browned sides are still crisp. Prep: 20 minutes. Cook: 12 minutes. Rest: 20 minutes. Total time: 52 minutes. Serves 4. About 330 kcal and 24 g protein per serving.

Ingredients

450 g lump crab meat (picked over)
45 g panko breadcrumbs
60 g mayonnaise
1 large egg
1 tbsp Dijon mustard
2 tbsp flat-leaf parsley (chopped)
1 tsp lemon zest
1 tbsp lemon juice
1 tsp Old Bay seasoning
1/4 tsp black pepper
2 tbsp neutral oil
1 lemon (cut into wedges)

Preparation

1. Pick through the crab meat, removing any shell, and drain it if there’s liquid in the container. 2. In a large bowl, whisk the mayonnaise, egg, Dijon, lemon zest and juice, Old Bay and black pepper. Fold in the parsley and panko, then gently fold in the crab. 3. Shape the mixture into 8 patties about 7 cm wide and 2 cm thick. Set them on a plate, cover and chill for 20 minutes. 4. Heat 1 tbsp neutral oil in a wide skillet over medium heat. Cook 4 cakes for 3 minutes per side, until deep golden. Add the remaining 1 tbsp oil and cook the other 4 cakes the same way. 5. Serve hot with the lemon wedges.

Notes

For a gluten-free batch, use 45 g gluten-free panko; the cakes contain egg and shellfish. Choose refrigerated lump crab, drain it if there’s liquid in the container, and pick through for shell. Use a neutral oil with a high smoke point, and keep the heat at medium; if the oil smokes, briefly lift the pan off the burner. Refrigerate leftovers for up to 3 days and reheat at 180°C for about 8 minutes. Serve two cakes with a sharp green salad and, if you like, a cold lager.