Chesapeake Bay Classic Crab Cakes

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 1 large egg yolk
• 1 tablespoon old bay seasoning
• 1 tablespoon dijon mustard
• 1/2 teaspoon grated lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons cider vinegar
• 1/2 cup peanut oil or 1/2 cup canola oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon minced scallion, both and green parts
• 1 lb lump blue crabmeat, drained and picked clean of shell
• 4 cups fresh breadcrumbs
• 1/4 cup chopped fresh parsley
• 4 tablespoons unsalted butter, about
• 4 lemon wedges

Recipe

• 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.