Don't cover up the great taste of crab with a lot of bread filling. This recipe uses cornflake crumbs or breadcrumbs only on the outside so that you get mostly crabmeat on the inside.
Serves 8
Prep time: 15 minutes
Total time: 25 minutes
Ingredients:
2 large eggs
2 tablespoons mayonnaise
4 scallions, white and light green parts finely chopped
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 pound lump crabmeat
2 cups finely crushed cornflakes or fine bread crumbs
4 tablespoons butter
Instructions:
In a small bowl, whisk together eggs, scallions, parsley, mustard, mayonnaise, Worcestershire sauce, salt and pepper.
Stir in the crabmeat and stir to combine.
Form mixture into 8 patties, each about 1 inch thick. (Recipe can be prepared up to this point several hours in advance; refrigerate until ready to cook.)
Coat each patty on both sides with cornflake crumbs. Heat 2 Tbsp. butter in nonstick skillet over medium heat.
Add 4 crab cakes and cook, turning once, until browned on both sides, about 6 to 8 minutes total.
Transfer cooked crab cakes to a paper towel-lined baking sheet to drain.
Add remaining butter to pan and cook remaining crab cakes. Serve with Cilantro Lime Aioli