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lump egg fresh breadcrumbs mayonnaise parsley Bay seasoning mustard salt unsalted butter canola oil lemon wedges
Viewed: 54 - Published at: 5 years agoIngredients
- 1 pound jumbo lump or backfin blue crabmeat, preferably from Maryland (or "Maryland-style," which I'm guessing is code for North Carolina)
- 1 large egg
- 1/4 cup panko or fresh breadcrumbs
- 2 tablespoons mayonnaise, homemade is best but Hellman's will do in a pinch
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1 teaspoon Old Bay seasoning, more or less to taste
- 1 teaspoon dry mustard
- pinch sea salt
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- lemon wedges for serving
Method
- Pick through crabmeat and discard any shells, careful not to break up those lovely clumps that you paid so dearly for.
- In a large bowl, beat egg. Fold in mayo, parsley, panko, mustard, Old Bay, and salt.
- GENTLY fold in crab --I use my hands-- keeping those lumps intact. The mixture will likely be loose, but that's okay. Shape into four or five patties. Refrigerate for about 30 minutes or up to 24 hours.
- Heat butter and oil in a 12-inch skillet over medium-high heat until the butter stops foaming. Gently add the patties and saute for about three minutes on each side or until they're brown. I use two spatulas to flip them, but even if they fall apart, they still taste amazing. Serve with a squeeze of lemon.
