Posted on: December 4, 2022
Ingredients:
1 large egg, beaten
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp lemon juice
1 tsp Old Bay seasoning
8 oz. crabmeat (Harbor Fish in Portland and Scarborough have 8 oz. fresh packed containers)
1/2 cup panko breadcrumbs (I use gluten-free crumbs)
2 tbsp chopped fresh parsley
Salt and pepper to taste
Instructions:
- Whisk the egg and next four ingredients in a small bowl.
- Add the crab to a large bowl. Taking care not to break up the crab too much, fold in the panko and parsley just until incorporated. Gently fold in the egg mixture.
- Scoop or roll each part in your hand and form into a patty. Place the patties on a plate. Chill for at least 15 minutes.
- Heat a skillet over medium-high heat. Add about 1 tbsp of oil. Sear the patties 2-3 minutes per side, until golden brown. Flipping once. Serve the crab cakes warm. This will make 6-8 appetizer-sized cakes.
See this recipe and others from our 2022 Holiday Recipes list.
