Pecan Crusted Crab Cakes

ingredients

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
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
Just before serving, remove the cakes from the refrigerator. Place the ground pecans in a shallow dish and dredge the crab cakes, pressing the pecans into the crab cake to make them adhere.
4
Heat the oil in a large skillet over medium-high heat until hot. Gently lay the crab cakes in the skillet; pan-fry them until the outsides are crisp and browned, about 4 minutes per side. Drain the cooked cakes on paper towels and serve immediately.

Source: Miranda Carter