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Lemony Crab Cakes

INGREDIENTS
Sauce
3 TBSP. mayonnaise
1/2 tsp. lemon zest
2 TBSP. fresh lemon juice
1 tsp. whole-grain Dijon mustard
1/2 tsp. Old Bay seasoning

Cakes
1 cup Panko bread crumbs; divided
2 TBSP. mayonnaise
1 large egg, lightly beaten
2 tsp. whole-grain Dijon mustard
1 tsp. Old Bay seasoning
1 tsp. lemon zest
1 (8 oz.) container fresh lump crabmeat, drained and picked free of shells
2 TBSP. unsalted butter
3 TBSP. olive oil
Fresh arugula
Lemon wedges

DIRECTIONS
To Prepare the Sauce
In a small bowl whisk all of the ingredients well. Cover and refrigerate until ready to serve.

To Prepare the Cakes
In a large bowl, stir together 1/2 cup bread crumbs, mayonnaise, egg, mustard, Old Bay and zest; fold in crab.
Scoop mixture by 1/4 cupfulls and shape into 6 patties.
Dredge patties in remaining 1/2 cup bread crumbs, pressing gently to adhere.
Refrigerate 15 minutes.
In a large non-stick skillet, melt butter with oil over medium-high heat.
Cook patties until golden brown, 3 to 4 minutes per side.
Serve with sauce, arugula and lemon.
Serves 6.


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