Pan-Fried Crab Cakes

Makes 4

Samer

We love the crabcakes at Cheese Cake Factory. I hope these are just as good.

ingredients

Salt and pepper to taste
1/4 cup mayonnaise
1 large egg
1/2 cup vegetable or peanut oil for frying
2 cups Panko Japanese breadcrumbs
4 scallions, green part only, minced
1 pound jumbo lump crab meat, picked over to remove cartilage or shell
1 tablespoon chopped fresh herbs (like dill, basil, chives, parsley or cilantro)
4 tablespoons plain dry bread crumbs
1 1/2 teaspoons Old Bay seasoning

1
1. Gently mix the crabmeat, scallions, herbs, Old Bay seasoning, breadcrumbs and mayonnaise in a medium bowl, being careful not to break up the lumps of crab too much. Season with salt and pepper to taste. Carefully fold in the egg with a rubber spatula until the mixture clings together.
2
2. Divide the mixture into cakes based on the size you desire, making sure that each cake is about the same thickness. Place the formed cakes on a baking sheet or platter and cover with plastic wrap. Refrigerate the crab cakes for at least 30 minutes or up to 24 hours.
3
3. Just before serving, remove the cakes from the refrigerator. Place the Panko in a shallow dish and dredge the crab cakes in the flaked breadcrumbs. If the cakes are very cold, you may need to pack the Panko on them to make it adhere. Gently shake off any excess.
4
4. In the meantime, heat the oil in a large skillet over medium-high heat until hot but not smoking. Gently lay the crab cakes in the skillet; pan-fry them until the outsides are crisp and browned, about 4 minutes per side.
5
Drain the cooked cakes on paper towels and serve immediately.