Chesapeake Bay Classic Crab Cakes

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“In 'I Love Crab Cakes!' by Tom Douglas”
8 large crab cakes

Ingredients Nutrition


  1. Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; process until smooth.
  2. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.
  3. Season with the salt and pepper (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium food processor, a mini processor, or a blender).
  4. Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
  5. Combine the bread crumbs and the parsley in a shallow container.
  6. Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick and drop them into the bread crumb mixture.
  7. Dredge the crab cakes on both sides; if you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or so.
  8. When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.
  9. Add about 2 tablespoons butter to each pan; when the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.
  10. Slowly fry the cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.
  11. If the crab cakes are browning too quickly, reduce the heat.
  12. The internal temperature of a cooked crab cake should be 155° on an instant-read thermometer.
  13. Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.

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