Our opinion on crab cakes is that they should always spotlight the sweet, flaky Dungeness crab that gives them their name. With that in mind, we add only enough of the other ingredients to hold the cakes together.
Ingredients Serves 6
- 1 large egg
- ⅓ cup mayonnaise
- 2 tablespoons finely chopped scallion
- 2 tablespoons finely chopped red bell pepper
- 2 teaspoons lemon juice
- 1 ¼ teaspoons Old Bay seasoning
- 1 pound picked-over cooked Dungeness crabmeat, drained
- ¾ cup panko breadcrumbs, plus additional 1 cup for coating
- Kosher salt and freshly ground black pepper to taste
- 3 cups canola or other vegetable oil
- Preheat the oven to 200ºF. Line a baking sheet with several layers of paper towels.
- Whisk the egg in a medium bowl. Whisk in the mayonnaise, scallion, bell pepper, lemon juice, and Old Bay. Add the crab and the breadcrumbs; season to taste with salt and pepper. Mix with your hands until the mixture holds it shape when squeezed together. Make each crab cake with a level measuring tablespoon, pressing the crab tightly together and forming balls with your hands. Place the additional breadcrumbs on a plate and roll the balls in them to coat completely.
- Heat the oil over medium-high heat to 375ºF in a 12-inch skillet. Cook the crab cakes in batches, turning to cook all sides, 2 to 4 minutes each batch, or until light golden brown and crisp. Do not crowd the crab cakes, keep them turning, and keep the temperature at 375ºF. With a slotted spoon, remove the crab cakes, place on the paper towel lined baking sheet, and keep warm in the oven while cooking the remaining crab cakes. Serve hot. Makes 36 cakes.