Crab Cakes
Golden-brown and delicately crisp on the outside, these crab cakes burst with sweet lumps of crab meat brightened by fresh scallions and red bell pepper. A perfect balance of tender seafood and just enough binding to hold everything together, they're what I serve when I want to make any...
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
8 min
Total Time
1 hr 23 min
Servings
4 servings
Ingredients
- 1 poundlump and claw crab meat
- 1/4 cuppanko
- 1/2 cupscallions (green onions -- finely chopped)
- 1/4 cupred bell pepper (finely diced)
- 1 tablespoonDijon mustard
- 1/4 cupmayonnaise
- 1 egg
- Kosher salt and freshly ground black pepper -- to taste
- 3/4 cupflour or panko
- Kosher salt and freshly ground black pepper -- to taste
- 1 teaspooncurry powder
- 2 tablespoonscanola oil
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Mix the crab, panko, scallions, red pepper, mustard, mayonnaise, and egg in a bowl. Season the mixture with salt and pepper. Refrigerate for .
- 2
Season the flour (or panko)with salt, pepper, and curry powder.
- 3
Remove the crab mixture from the refrigerator. Shape the crab cakes into cakes (I usually use a 1/3-cup measuring cup) and dredge with the seasoned flour.
- 4
Preheat a skillet and add the oil. When hot, add the cakes and cook until golden brown--turning once. This process takes 3 to on each side.
- 5
Serve with mango salsa.