Crab Cakes Maryland

Featured by Big Guy Wines in the Gold Wine Club.
Crab Cakes Maryland

Description

The light flavors of the crab meat combined with the lemon and mustard creates a balanced and flavorful side dish or entree! Pair it with a crisp white wine.

Yield: 6
Prep Time: 15 Minutes
Cook Time: 10 Minutes

Ingredients


• 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

Instructions


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.



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