25 minutes
Experience the authentic flavor of the Chesapeake Bay with these pan-fried crab cakes, featuring succulent Atlantic blue crab and the iconic Old Bay seasoning. Perfectly balanced with minimal binder for a true crab experience, chilled to set and fried to perfection.
Lump Crabmeat, cartilage and shell fragments removed
0 lb
Scallions, medium, green part only, minced
each
Fresh Herbs, chopped
tablespoons
Old Bay Seasoning
teaspoons
Dry Bread Crumbs
tablespoons
Mayonnaise, divided
cups
to taste
to taste
Egg, large
each
All Purpose Flour, for dredging
cups
Vegetable Oil, for frying
cups
cups
Chipotle Chile In Adobo Sauce, minced
teaspoons
Garlic, minced or pressed
cloves
Cilantro, minced
teaspoons
Lime Juice, from 1 lime
teaspoons
1. Crab Mixture
In a medium bowl, gently combine crabmeat, scallions, your choice of herb, Old Bay seasoning, bread crumbs, and 1/4 cup mayonnaise. Season the mixture with salt and ground white pepper to taste. Carefully fold in the egg with a rubber spatula until the mixture just adheres together.
2. Forming Cakes
Divide the crab mixture into four equal portions. Shape each portion into a plump, round cake about 3 inches across and 1.5 inches high. Place the cakes on a baking sheet lined with waxed paper, cover with plastic wrap, and refrigerate to chill for a minimum of 30 minutes (up to 24 hours is fine).
3. Dredging & Frying
Place the flour in a plate or pie tin. Lightly dredge each crab cake in flour. Heat the vegetable oil in a large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay the chilled crab cakes into the skillet and pan-fry until the outsides are crisp and browned, about 4 to 5 minutes per side. Serve immediately, hot and golden.
4. Chipotle Mayo
In a small bowl, whisk together the remaining 1/4 cup mayonnaise, sour cream, minced chipotle chile, garlic, cilantro, and lime juice. Cover and refrigerate to allow the flavors to meld, about 30 minutes. The sauce can be stored in the refrigerator for several days.
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