These Maryland-style crab cakes are enhanced with a touch of Dijon mustard and a crispy panko coating, offering a delightful crunch and flavor.
In a large mixing bowl, gently combine the crabmeat with the milk to moisten it.
Ensure the crabmeat is lump and not shredded for the best texture.
In a separate bowl, whisk together the egg, mayonnaise, Dijon mustard, baking powder, parsley, onion, salt, and white pepper.
Whisk until the mixture is smooth and well combined.
Pour the wet mixture over the crab mixture and gently fold to combine. Refrigerate for 1 hour.
Chilling helps the mixture firm up, making it easier to shape into cakes.
Form the mixture into cakes and coat each with panko breadcrumbs.
Handle the cakes gently to maintain their shape.
Heat butter in a frying pan over medium heat until shimmering. Fry the crab cakes for 4 minutes on each side until golden brown.
Avoid overcrowding the pan to ensure even cooking.
Drain the cooked crab cakes on paper towels and serve warm with your favorite dipping sauce.
Serve with a wedge of lemon for added freshness.
Continua nella nostra app per un'esperienza migliore
