Crab Cakes with Lemon Garlic Sauce
Maryland natives are convinced there's no better crab than that found in their own Chesapeake Bay. But try this recipe using the best crabmeat available and you'll end up with lightly flavored crispy patties you'll enjoy making over and over.
3/4 cup mayonnaise
1/3 cup plus 2 teaspoons lemon juice - divided use
6 cloves garlic, crushed - divided use
1 1/2 teaspoons salt - divided use
3/4 teaspoon freshly ground black pepper - divided use
1 1/2 pounds fresh crabmeat
1 1/2 cups panko bread crumbs
1/3 cup 2 teaspoons chopped fresh flat-leaf parsley
3 large eggs
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon cayenne pepper
1/3 cup 2 teaspoons olive oil
- Lemon-Garlic Sauce: In a small bowl, combine mayonnaise with half the amount of each: lemon juice, garlic, salt and black pepper. Mix well and set aside.
- Crab Cakes: Check the crabmeat for pieces of shell and gently squeeze out any excess moisture. Do not break up the large pieces of meat, as these enhance the texture of the crab cakes. Combine crabmeat, panko bread crumbs and parsley in a medium bowl. In a separate bowl, whisk together the egg, Worcestershire sauce and cayenne pepper with remaining lemon juice, garlic, salt and pepper. Pour over the crab mixture and mix gently until thoroughly combined. Divide mixture into 4 equal portions and flatten into 3/4-inch cakes.
- Heat a medium sauté pan over medium-high heat. Add olive oil and swirl to coat. When the oil is hot, carefully add crab cakes and cook 3 to 4 minutes per side until golden brown and crispy.
- Serve immediately with reserved lemon-garlic sauce.
Makes 6 servings.