Easy Crab Cakes

1. 1

   Combine the crab, bread crumbs, mayonnaise, mustard, lemon juice, parsley, salt, black pepper, and cayenne and stir just to mix, leaving the crab in large, unbroken lumps.

2. 2

   Form the mixture into six 3-inch patties.

3. 3

   Refrigerate for about 1 hour, until firm.

4. 4

   Heat the butter and olive oil in a large skillet over medium heat until sizzling hot (see Know-how, page 100).

5. 5

   Add the crab cakes and cook for about 3 minutes per side, turning only once, until golden brown.

6. 6

   Remove from the skillet, drain on a brown paper bag, and serve hot with lemon or lime wedges to squeeze over the cakes.

7. 7

   Place 1 pound fresh jumbo lump crabmeat in a medium bowl and pick through the meat to remove any remaining bits of shell, taking care not to break apart the large lumps in the process.

8. 8

   Add the juice of 1 lime; 2 tablespoons chopped fresh mint; 2 tablespoons your favorite or Homemade Mayonnaise (page 280) or extra-virgin olive oil; 1 cored, seeded, and minced jalapeno pepper; and sea salt and freshly ground black pepper to taste.

9. 9

   Stir gently to mix.

10. 10

    Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.