Crab Cakes

Name: Crab Cakes
Total time: 30
Yield: 6
Ingredients: 1 small shallot, finely chopped; 2 tablespoons fresh parsley, finely chopped; 1 tablespoon fresh chives, finely chopped; 1 egg; 2 tablespoons mayonnaise; 2 teaspoons dijon mustard; 2 teaspoons fresh lemon juice; ½ teaspoon worcestershire sauce; 1 pinch cayenne pepper, optional; 1 lb fresh lump crab meat, picked over; fine sea salt; freshly ground black pepper; 1 cup panko breadcrumbs; 2 tablespoons all purpose flour, for dusing; 2 tablespoons unsalted butter; tartar sauce, recipe follows; lemon wedge

Recipe by Alix Traeger from tasty.co

Dinner 30 Mins.

Ingredients

6 servings

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1 small shallot, finely chopped
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2 tablespoons fresh parsley, finely chopped
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1 tablespoon fresh chives, finely chopped
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1 egg
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2 tablespoons mayonnaise
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2 teaspoons dijon mustard
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2 teaspoons fresh lemon juice
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½ teaspoon worcestershire sauce
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1 pinch cayenne pepper, optional

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1 lb fresh lump crab meat, picked over
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fine sea salt
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freshly ground black pepper
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1 cup panko breadcrumbs
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2 tablespoons all purpose flour, for dusing
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2 tablespoons unsalted butter
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tartar sauce, recipe follows
•

lemon wedge

Instructions

In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
Add the crabmeat, season with salt and pepper and stir to combine.
Add the breadcrumbs and mix just to combine.
Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
Coat the cakes lightly with flour, and shake off any excess.
In a large skillet set over medium heat, melt the butter.
Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
Serve warm with tartar sauce and lemon wedges.
Enjoy!