Baltimore Crab Cakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons vegetable oil
- 1 tablespoon dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 cup mayonnaise
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 teaspoons old bay seasoning
- 1 head bibb lettuce
- 2 scallions, thinly sliced
- 1 large egg, lightly beaten
Preparation 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. 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. Per serving: 233 calories, 14 g fat, 8 g carbohyrdates Nutritional analysis provided by Bon Appétit
Preparation 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. 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. Per serving: 233 calories, 14 g fat, 8 g carbohyrdates Nutritional analysis provided by Bon Appétit
