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Baltimore Crab Cakes

Name: Baltimore Crab Cakes
Cuisine: american
Ingredients: 1/4 cup mayonnaise; 2 scallions, thinly sliced; 1 large egg, lightly beaten; 1 tablespoon Dijon mustard; 2 teaspoons fresh lemon juice plus wedges for garnish; 1 1/2 teaspoons Old Bay Seasoning; 1/2 jalapeño, seeded, finely chopped; 1 pound lump crabmeat, picked over; 1 1/4 cup panko (Japanese breadcrumbs), divided; 1 tablespoon thinly sliced chives; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 head Bibb lettuce; 2 tablespoons vegetable oil

A small grocery run gets this on the table.

Ingredients

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directions

1.
Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
2.
Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.

Recipes sourced from Epicurious.com.

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