Crab Cakes

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Adapted from Fairway Market Maryland Crab Cake recipe

INGREDIENTS

  • 1 lb jumbo lump crabmeat 
  • 3 egg yolks
  • 3 scallions, minced
  • 4 oz fresh parsley
  • 4 TBSP mayo
  • 2 TBSP mustard
  • 1/4 cup breadcrumbs 
  • 1/4 cup panko breadcrumbs (for coating)
  • Cayenne pepper, salt, and pepper to taste

DIRECTIONS 

Mix the 3 egg yolks with the mustard, mayo, cayenne, salt & pepper. Gently stir in crab meat. Add the parsley and scallions. Dust with as few bread crumbs as you need, just enough to hold the mixture together. 

Put the mixture in the fridge for ~30 mins. 

Preheat oven to 375. Form mixture into patties, ~3 inches in diameter and  1 1/2 inches think. Spread the panko onto a plate, and gently dip each side of each patty to get a light coating. Heat oil in a heavy, oven safe pan. When the pan is hot, add patties one at a time without crowding pan. Cook 5-6 mins over medium heat, one side only. Flip, then put the pan in the oven. Cook for 10 minutes, until browned.