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Categories:Viewed: 9 - Published at: 4 years ago
Ingredients
- 3 cups fresh breadcrumbs made from crustless French bread
- 8 ounces crabmeat, well drained
- 1 green onion, chopped
- 2 tablespoons chopped fresh dill
- 1 1/4 teaspoons Old Bay seasoning
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 large egg, beaten to blend
- 3 tablespoons butter
Method
- Mix 2 cups breadcrumbs, crabmeat, onion, dill, and Old Bay seasoning in large bowl until well combined.
- Stir in mayonnaise, mustard, and lemon juice.
- Season mixture with salt and pepper.
- Stir in egg.
- Form mixture into eight 1/2-inch-thick patties.
- Place remaining 1 cup breadcrumbs on plate.
- Coat crab cakes with breadcrumbs.
- Transfer to baking sheet.
- Refrigerate at least 30 minutes and up to 4 hours.
- Melt butter in heavy large skillet over medium heat.
- In 2 batches, saute crab cakes until golden, about 3 minutes per side.
- Serve hot.
