Chesapeake Bay Classic Crab Cakes

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In 'i love crab cakes!' by tom douglas!

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Steps

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Add the yolk , old bay , mustard , lemon zest , lemon juice , and vinegar to the bowl of a food processor or blender.

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Process until smooth.

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

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Season with the salt and pepper.

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

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

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

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Dredge the crab cakes on both sides.

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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.

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

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Add about 2 tablespoons butter to each pan.

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When the butter is melted , add 4 crab cakes to each pan , patting off excess crumbs first.

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Slo.

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Ingredients

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egg yolk, old bay seasoning, dijon mustard, lemon zest, fresh lemon juice, cider vinegar, peanut oil, kosher salt, fresh ground black pepper, scallion, crabmeat, fresh breadcrumbs, fresh parsley, unsalted butter, lemon wedges