Serves: 2
INGREDIENTS
- 1 lb jumbo lump crabmeat
- 3 egg yolks
- 3 scallions
- ½ bunch parsley
- 4 tablespoons mayonnaise
- 2 tablespoons mustard
- ¼ cup bread crumbs
- 2 pinches cayenne pepper
- 1 tablespoon corn oil
- tartar sauce for serving
- 1 lemon, quartered if desired
DIRECTIONS
- Work your fingers gently through the crabmeat to remove any shells. Try not to break it up too much.
- Mix the 3 egg yolks with the mustard, mayo, and cayenne pepper.
- Gently blend the mayo mix with the crab meat.
- Add the parsley and the minced scallions.
- Dust with as few bread crumbs as you need, just enough to hold the crab cake together.
- Put the crabmeat mixture in the refrigerator for about 30 minutes.
- Preheat the oven to 375 degrees.
- Heat the oil in a heavy, oven-safe pan on top of stove over medium heat.
- Divide the mixture into 4 even crab cake patties.
- Place the crab cakes in the pan and gently brown on one side.
- Flip the crab cake over and place the pan in the preheated oven for about 10 minutes.
- Serve with tartar sauce and lemon and enjoy!!
