Lemony Crab Cakes
By The PD Web Team
JUMP TO RECIPEFeatured in:
Cooking with Paula Deen Magazine
Difficulty: Medium
Prep time: 20 minutes
Cook time: 8 minutes
Servings: 6
Ingredients
Crab Cakes
- 1 cup panko (Japanese bread crumbs), divided
- 2 tablespoons mayonnaise
- 1 large egg, lightly beaten
- 2 teaspoons whole-grain Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon lemon zest
- 1 (8-ounce) container fresh lump crabmeat, drained and picked free of shell
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- fresh arugula
- lemon wedges
Sauce
- 3 tablespoons mayonnaise
- ½ teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon whole-grain Dijon mustard
- ½ teaspoon Old Bay Seasoning
Directions
Crab Cakes
In a large bowl, stir together ½ cup bread crumbs, mayonnaise, egg, mustard, Old Bay, and zest; fold in crab. Scoop mixture by ¼ cupfuls, and shape into 6 patties. Dredge patties in remaining ½ cup bread crumbs, pressing gently to adhere. Refrigerate for 15 minutes.
In a large nonstick skillet, melt butter with oil over medium-high heat. Cook patties until golden brown, 3 to 4 minutes per side. Serve with sauce, arugula, and lemon.
Sauce
In a small bowl, whisk together mayonnaise, lemon zest and juice, mustard, and Old Bay. Cover and refrigerate until ready to serve.