Speedy Crab Cakes || Gracefult Kitchen

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Speedy Crab Cakes

Fish

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.

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

Description

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.
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.