Crab Cakes

Bon Appétit, August 2011

Serves 6

Ingredients

  • 1/4 cup mayonnaise
  • 2 scallions, thinly sliced
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh lemon juice plus wedges for garnish
  • 1 1/2 teaspoons Old Bay Seasoning
  • 1/2 jalapeño, seeded, finely chopped
  • 1 pound lump crabmeat, picked over
  • 1 1/4 cup panko (Japanese breadcrumbs), divided
  • 1 tablespoon thinly sliced chives
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil

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.

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