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Crab Cakes

The key to a great crab cake are the ingredients. Using Duke's mayonaise and lump crab meat is a must. Frying in shallow oil gives you a crispy outside and a moist inside.

Recipe

  • 2 Tbsp.

    Duke's mayonnaise

  • 2 tsp.

    Dijon mustard

  • 2 Tbsp.

    Italian flat leaf parsley , minced

  • 2

    green onions , finely chopped

  • ¼. tsp.

    cayenne pepper

  • 1 ½ tsp.

    Kosher salt

  • 2

    large eggs , beaten

  • ½ cup

    breadcrumbs , divided

  • 1 lb.

    lump crabmeat
  • vegetable oil
  • lemon wedges
    Step 1

  • In a medium bowl, combine the Duke's mayonnaise, Dijon mustard, parsley, green onions, cayenne, Kosher salt and eggs. Mix well.

    • Step 2

  • Add &fdrac14; cup of the breadcrumbs and stir until the breadcrumbs are moistened.

    • Step 3

  • Gently stir in the crab, tossing lightly to just mix.

    • Step 4

  • Divide the mixture into 12 golf ball size balls. Flatten the portions into patties, dredge them in the remaining breadcrumbs and place on a parchment paper lined sheet pan.

    • Step 5

  • Refrigerate for at least 1 hour.

    • Step 6

  • Pour a ¼" of vegetable oil into a large skillet and heat over medium-high heat.

    • Step 7

  • Working in batches, pan-fry until golden brown, about 2 minutes per side. Drain on paper towels.

    • Step 8

  • Serve immediately, sprinkled with flake salt and garnish with the lemon wedges.

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