Dotnom

Crab Cakes

Ingredients

• 1 pound fresh lump crabmeat
• 1 egg
• 1/4 cup mayonnaise
• 1 tablespoon Dijon-style mustard
• Salt and freshly ground black pepper
• 2 tablespoons bread crumbs, or more as needed
• 1 cup all-purpose flour for dredging, or more as needed
• 4 tablespoons olive oil
• 2 lemons, quartered, for serving

Directions

1. Pick over the crabmeat with to remove any cartilage or shell.
2. Combine the crab, egg, mayonnaise, mustard, and a sprinkle of salt and pepper in a bowl.
3. Add just enough bread crumbs to hold the mixture together and form cakes; start with 2 tablespoons and use more if necessary.
4. When ready to cook, put the flour on a plate, sprinkle with salt and pepper, combine.
5. Shape the crab mixture into 8 cakes, no more than 1 inch thick and 2 inches across.
6. Put the oil in a medium or skillet over medium-high heat and heat until the oil is hot.
7. Dredge both sides of each cake in the flour and lay them into the skillet.
8. Cook, turning once, until browned and crisp on both sides, 3 to 5 minutes per side depending on their thickness.
9. Serve right away with the lemon wedges.

Attribution