The thought of tender little crab cakes has been tickling my fancy for quite sometime now, as did the great sale at the grocery store on the lump crab meat. What could be better than crab cakes....pure and simple. A lot of crab cakes out there are made with a lot of filler....you will find that these cakes are mostly crab and very little filler. A very simple recipe with huge flavor.
Wine Pairing Suggestion: A light, refreshing and crisp Sauvignon Blanc.
Crabby Crab Cakes
Yields 6 (3 inch patties)
1 lb. fresh lumb crab meat
2 tbsp. panko crumbs
2 tbsp mayo
1 tsp dijon mustard
1 tsp seafood seasoning (Old Bay)
1 tbsp chopped fresh flat leaf parsley
zest and juice of 1 lemon
1 tsp sea salt
1 tsp fresh ground pepper
Combine everything but the crab meat in a bowl. Gently fold in crab meat just until combined. Put in refregerator to chill for one hour. (This step will help keep the cakes from falling apart when cooking.) Once you are ready to cook, mold into 3 inch patties and saute in a little canola or grapeseed oil over medium heat for about 4 minutes per side.
I like to serve mine over a bed of arugla lightly dressed with a lemon vinaigrette.