Chesapeake Bay Classic Crab Cakes

1. 1

   Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; process until smooth.

2. 2

   Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.

3. 3

   Season with the salt and pepper (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium food processor, a mini processor, or a blender).

4. 4

   Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.

5. 5

   Combine the bread crumbs and the parsley in a shallow container.

6. 6

   Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick and drop them into the bread crumb mixture.

7. 7

   Dredge the crab cakes on both sides; if you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or so.

8. 8

   When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.

9. 9

   Add about 2 tablespoons butter to each pan; when the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.

10. 10

    Slowly fry the cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.

11. 11

    If the crab cakes are browning too quickly, reduce the heat.

12. 12

    The internal temperature of a cooked crab cake should be 155u00b0 on an instant-read thermometer.

13. 13

    Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.

* Per serving · 4 servings · Values may vary.