Spicy crab cakes are one of the most delicious things to have on a summer evening for dinner (or for lunch on a weekend!). They’re easy to make, assuming you can get good lump crab meat. My husband and I don’t have a great fish market nearby, so I ordered crab meat online from the Pike Place Fish Market in Seattle (via the Goldbely web site). It came packed on ice in 2 days, and was perfect! I served these for dinner along with a corn summer salad, made with cherry tomatoes, cilantro, red onion and red bell pepper dressed with lime juice, olive oil, salt and pepper. It was a perfect pairing.
Makes: 4 crab cakes, perfect for 2 people as a main course (can be doubled)
Time: 30 minutes
1/2 lb lump crab meat
3 Tbsp mayonnaise
1 egg, beaten
2 Tbsp finely chopped celery
1 Tbsp minced fresh parsley
1/2 small jalapeño pepper, minced
2 scallions, thinly sliced
2 tsp fresh lemon juice
3/4 tsp Old Bay seasoning
1/4 tsp Cayenne pepper (optional)
1 cup panko bread crumbs, divided
salt & pepper
In a large bowl, mix together everything except the panko and salt & pepper. Mix well, and taste to see how much salt and pepper you’d like to add (the Old Bay contains salt, so be judicious). Add 1/3 cup of the panko crumbs, and mix well. Form into 4 patties and refrigerate at least 15 minutes before cooking.
When ready to cook, put the remaining panko crumbs in a bowl or on a plate. Place a large skillet over medium heat, add 2 Tbsp vegetable oil and heat until oil is hot. Dip each crab cake in the panko, coating entirely on both sides and pressing lightly to get them to stick. Gently place in the hot pan and cook until golden brown, about 2-3 minutes per side.
Place on a plate, and serve immediately with lemon wedges and my Spicy Tartar Sauce for Fish.