Crab Cakes

INGREDIENTS:

6 TBL Mayonnaise

2 scallions, minced

1 TBL minced fresh parsley

Salt and Pepper

2 tsp juice and 2 tsp grated zest from 1 lemon

3/4 tsp Old Bay Seasoning

8 ounces jumbo lump crabmeat, picked over to remove cartilage and shells

2 cups seasoned bread crumbs

2 TBL vegetable oil

Lemon Wedges, for serving

DIRECTIONS:

Combine the mayo, scallions, parsley, salt and pepper in a bowl. Transfer 1/4 of the mixture to a small bowl, stir in the lemon juice and set aside for serving (tarter sauce). Stir the lemon zest and Old Bay into the remaining mayo mixture and gently fold in the crabmeat, being careful not to break up the lumps of crab. 

Sprinkle 1/2 cup of the bread crumbs over the crab mixture and gently fold until just incorporated. 

Divide and shape the crab mixture into flat, round cakes, about 1 1/2 inches thick and 3 inches in diameter, handling them as little as possible. Cover the cakes in the remaining bread crumbs, place on a plate and refrigerate for at least 30 minutes- or up to 24 hours.

Place the crab cakes in heated oil in a nonstick skillet- cook until crisp and browned, about 4-5 minutes on each side. Transfer the cakes to a paper-towel lined plate and drain briefly, then serve with reserved sauce and lemon wedges. Also good with potatoes, coleslaw and Yuengling!