oftt

Best Baltimore Crab Cakes

by Lisa
Print Email

1 pound jumbo lump crabmeat
4 scallions, white and green parts, minced (about 1/2 cup)
1 tablespoon fresh parsley leaves or cilantro, dill, or basil, chopped
1 1/2 teaspoons Old Bay seasoning
2-4 tablespoons fresh bread crumbs, (pulse 2 slices quality white bread in food processor)
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon Worcestershire sauce
Salt and pepper, to taste
1 large egg
1/4 cup unbleached all-purpose flour
1/4 cup vegetable oil

Carefully mix crabmeat, scallions, herb, Old Bay, bread crumbs, mayonnaise, mustard, lemon juice, zest, and Worcestershire sauce in medium bowl, being careful not to break up crab lumps. Season with salt and pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. Add a few more bread crumbs if needed to help hold mixture together.

Divide crab mixture into four rounds, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)

Put flour on plate or in pie tin. Handling crab cakes with care, lightly dredge crab cakes in flour. Heat oil in large nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot, with sauce.

– Recipe courtesy of Cook Like James

 

restaurant news

Picnic Table with a View
Arizona
by Lisa Dinsmore

greaswoodsign.jpgFor the past decade, my husband and I seem to find ourselves in Scottsdale Arizona every Spring. Most years it's to celebrate the arrival of another baseball season by talking in as many...

Read more...
Mozza Mozza
Los Angeles
by Maia Harari

ImageMario Battali’s newest haunt in L.A.

Mozza Osteria, Mario Battali’s newest adjunct to his Mozza Pizza just opened on Melrose, just west of Highland. Though most new restaurants in LA advertise...

Read more...
Sorza
Paris
by Jamie Wolf

sorza_collage1a.jpgThe Isle St. Louis is like the Nantucket of Paris. One of the ancient islands in the middle of the Seine, with Notre Dame at its tip and many picturesque bridges connecting it to the Left and...

Read more...
My New Vegas Crush
Las Vegas
by Lisa Dinsmore

crushglassesSo, I found myself in Vegas again and this time I was determined to find a hang out spot to call my own. As a devoted oenophile this was going to be a challenge. You’d think it would be easy to...

Read more...