Festival Classic Lunch: Carnival Crab Cakes

Allergens

Crustacean Shellfish (Crab), Eggs, Soy (in Old Bay Seasoning)

Ingredients

• 1 lb lump crab meat, picked over
• 2 cups panko breadcrumbs
• 1 cup mayonnaise
• 1/4 cup green onions, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 teaspoon Old Bay Seasoning
• 1 tablespoon Dijon mustard
• 2 large eggs, beaten
• Salt and pepper to taste
• Vegetable oil for frying

Instructions

1. In a large bowl, combine the crab meat, 1 cup of panko breadcrumbs, green onions, cilantro, Old Bay Seasoning, Dijon mustard, and eggs. Mix gently until just combined. Season with salt and pepper to taste.
2. Cover the mixture and refrigerate for 30 minutes.
3. Divide the mixture into 8 portions and shape each portion into a round cake. Coat each cake with the remaining cup of panko breadcrumbs, pressing gently to adhere.
4. In a large skillet, heat about 1/2 inch of vegetable oil over medium high heat until shimmering.
5. Carefully lower 3 or 4 crab cakes into the hot oil and fry until golden brown and crispy on both sides, approximately 4 5 minutes per side. Remove with a slotted spatula and drain on paper towels. Repeat with remaining crab cakes.

Chef’s Insight

The secret to perfect crab cakes is not overmixing the ingredients, ensuring the breadcrumbs adhere well, and frying at the correct temperature for that irresistible golden-brown crust.

Notes

For a spicier version, add extra Old Bay Seasoning or cayenne pepper.