Crabby Patties
A delicious crabby patty, crisp on the outside, moist on the inside, yum! I prefer to boil live crab and pick the crabmeat myself, but in a pinch I’ll use freshly picked crab from the fishmonger. Serves 4
Ingredients
- 2 cups freshly picked crab
- 1 cup plain dry breadcrumbs, divided
- 1 tablespoon finely sliced green onions, white and green parts
- 2 tablespoons finely chopped cilantro
- 1 teaspoon lime juice
- ¼ - ⅓ cup mayonnaise
- ¾ teaspoon kosher salt plus more to taste
- Freshly ground black pepper
Directions
1. In a large bowl mix together the crab, ½ cup breadcrumbs, green onion and cilantro.
2. In a small bowl, mix together the lime juice and 1/4 cup of mayonnaise. Add to the crab and mix well but not so much that you break up the lumps of crab. Add more mayonnaise if the mixture is too dry ad doesn’t hold together well when pressed. Season to taste with salt and pepper.
3. Divide the crab into 4 equal mounds and form into thick patties. Pour the remaining breadcrumbs into a shallow dish. Press the Crabby Patties into the breadcrumbs to coat well. Place on a plate. Cover and refrigerate if you will not be cooking the crab cakes immediately. You can make and coat the crab cakes up to 1 day in advance.
4. Preheat the oven to 350 degrees F.
5. Heat a 10-inch saute pan over medium high heat. When the pan is hot, add the olive oil and then the crab cakes. Brown on one side to 2 to 3 minutes then turn over and brown on the other side. Place in the oven for 10 minutes to heat through.