These Lemony Crab Cakes include fresh lemon zest and an easy homemade sauce.
Lemony Crab Cakes
Makes 6
Ingredients
- Sauce:
- 3 tablespoons mayonnaise
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon whole-grain Dijon mustard
- ½ teaspoon Old Bay seasoning
- 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
Instructions
- For sauce: In a small bowl, whisk together mayonnaise, lemon zest and juice, mustard, and Old Bay. Cover and refrigerate until ready to serve.
- For 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.
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