Crab Cakes

Crab Cakes

Recipe courtesy of Bill Atwood of The Red Pheasant Inn in Dennis.

Ingredients

  • 1 pound fresh Jonah or lump crabmeat, picked clean
  • ½ cup scallions, diced
  • 1 teaspoon onion, minced
  • 1 egg, beaten lightly
  • ¼ cup mayonnaise
  • 1 teaspoon dry mustard
  • ¼ teaspoon cayenne
  • ¼ cup flat leaf parsley, chopped
  • 2 tablespoons Panko bread crumbs, plus more for coating crab cakes
  • salt and pepper to taste

Mustard-dill mayonnaise

 

Directions

 

  1. Preheat oven to 375°F.
  2. Combine all ingredients including the 2 tablespoons of bread crumbs and mix well. Form into 8 crab cakes and coat with additional bread crumbs. Sauté with clarified butter or canola oil on medium to high heat for 3 minutes on first side. If using the canola oil, you can add 2 tablespoons of unsalted butter to pan when you flip the crab cakes over. Sauté for 3 minutes on second side to get a crispy crust. Heat in oven for 3 minutes.
  3. To serve, plate the crab cake with the mustard-dill mayonnaise.  The crab cake can be prepared a day ahead and sauteed before serving.

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