Baltimore Crab Cakes
Classic Maryland-style crab cakes made with fresh lump crabmeat, Old Bay seasoning, and panko breadcrumbs. These golden-brown patties are perfectly seasoned with scallions, jalapeño, and chives for a delicious seafood dish.
6 servings
25 min
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Ingredients
- •¼ cup mayonnaise
- •2 whole scallions
- •1 whole large egg
- •1 tablespoon Dijon mustard
- •2 teaspoons fresh lemon juice
- •1½ teaspoons Old Bay Seasoning
- •½ whole jalapeño
- •1 pound lump crabmeat
- •1¼ cup panko breadcrumbs
- •1 tablespoon chives
- •¼ teaspoon kosher salt
- •⅛ teaspoon black pepper
- •1 head Bibb lettuce
- •2 tablespoons vegetable oil
Cooking Instructions
- 1.
Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
15 min
- 2.
Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.
10 min
