True Crabcakes and a Lemon-Dill Mayo Accompaniment
Makes 4 (2 1/2″) Crabcakes
Prep time: 20 minutes, Cook time: 6 minutes
2 TBS best quality mayonnaise (do not use low-fat or nonfat)*
1 1/2 tsp finely minced fresh flat-leaf parsley
2 green onions, green tops only, finely minced
1 tsp seafood seasoning (such as Old Bay )
1 large egg white
1/4 cup Japanese breadcrumbs (panko), divided
8 oz jumbo lump crabmeat, picked through for shells
2 to 3 TBS canola oil
Vegetable oil cooking spray, as needed
Lemon wedges, for garnish
Lemon-Dill Mayonnaise, as an accompaniment
It works well to use a heat-proof 2 1/2″ round cutter to mold cakes. Or mold into rounds, flattened a little, using your hands. Though it may break apart a little.
Combine the mayonnaise, parsley, green onions, seafood seasoning, egg white and 1 TBS of the breadcrumbs in a medium mixing bowl. Whisk until thoroughly combined. Gently fold in the crabmeat, coating it thoroughly but taking great care not to break up the lumps. Chill in the refrigerator for at least 15 minutes and up to 8 hours.
Place a medium saute pan over medium-high heat. Add the canola oil and heat through. Lightly spray the inside of the round cutter with cooking spray, or wipe with oil. Place the round cutter in the saute pan, and spoon crabmeat mixture into the cutter, filling about 1″ thick, pressing gently to pack tightly. Sprinkle about 1/2 TBS of the bread crumbs on top of the crab mixture, pressing gently to help it adhere. Carefully lift the round cutter straight up (use tongs). Repeat the process with the remaining crabmeat mixture.
Cook the crabcakes until the bottoms are golden brown, about 3 minute, then using a spatula, carefully and gently turn each crabcake over. Sprinkle a little bread crumbs on this side and cook for about 3 minutes, until golden brown and crispy.
Serve on a warmed plate or a serving platter. Garnish with lemon wedge, and serve immediately with Lemon-Dill Mayonnaise or your favorite sauce.