Crab Cakes MarylandFeatured by Bell Wine Cellars in the Platinum Wine Club.
¼ cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 Tbs. Dijon mustard
1 tsp. fresh lemon juice, wedges for garnish
1 ½ tsp. Old Bay Seasoning
½ jalapeno, seeded, finely chopped
1 lb. lump crab meat, picked over
1 ¼ cup panko (Japanese breadcrumbs)
1 Tbs. thinly sliced chives
¼ tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 head Bibb lettuce
2 Tbs. vegetable oil
Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in ¾ cup panko, chives, salt and pepper. Divide into 6 equal portions. Form each into 1-inch 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 ½ 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. Serves 6.