ready in 55 min.
- 32 ounces fresh, lump Crabmeat (preferably jumbo lump); picked over
- 8 medium scallions green part only; minced (about 1 cup)
- 2 tablespoons fresh parsley (cilantro; dill; or basil leaves; finely chopped)
- 2 teaspoons Old Bay seasoning
- 4 tablespoons dry breadcrumbs or up to 1/2 cup (see tips)
- ½ cup reduced-fat Mayonnaise
- 4 tablespoons Dijon mustard
- 2 egg whites
- ½ cup unbleached all-purpose flour
- ½ cup vegetable oil (or canola oil)
- salt (to taste)
- White pepper (to taste)
The amount of bread crumbs you add will depend on the crabmeat’s juiciness. Start with the smallest amount, adjust the seasonings, then add the egg. If the cakes won't bind at this point, then add more bread crumbs, one tablespoon at a time. 4 servings - 2 crab cakes per serving
Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise, and mustard in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg white with rubber spatula until mixture just clings together.
Divide crab mixture into eight portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper or parchment pepper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours. )
Put flour on plate or in pie tin. Lightly dredge crab cakes in the flour. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Drain the crab cakes briefly on paper towels. Serve hot, with lemon or lime wedges and tartar or dipping sauce.