Speedy Crab Cakes

  • Quick & Easy
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Shallow-fry these easy crab cakes on the stovetop to get the perfect crisp crust without the greasy mess of deep-frying. Serve these cakes with Citrus-Arugula Salad (see associated recipe).

Ingredients

  • 1 large egg
  • 2 tablespoons mayonnaise
  • 2 teaspoons dijon mustard
  • ¼ teaspoon ground pepper
  • pinch of salt
  • pinch of cayenne pepper
  • ¼ cup chopped scallions
  • 12 ounces jumbo lump crabmeat, drained and picked over
  • ¾ cup panko breadcrumbs, preferably whole-wheat
  • 2 tablespoons extra-virgin olive oil
  • lemon wedges for serving

Directions

  1. Whisk egg, mayonnaise, mustard, pepper, salt and cayenne in a medium bowl until combined. Stir in scallions. Add crab and panko; stir to combine. Form the mixture into four 1/2-inch-thick patties.
  2. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the crab cakes and cook, turning once, until golden brown, 4 to 5 minutes per side. Serve with lemon wedges.

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