These are easy and yummy. Perfect for a spring/summer dinner. I usually make this into 4 fat patties, but you can make them bigger or smaller depending on what you prefer.
Ingredients:
16 oz of crab – I usually mix jumbo lump crab with back fin and buy 8oz of each.
2 tbsp Old Bay (or more/less to your liking)
2 eggs
Olive oil for frying
3-4 tbsp Panko crumbs (depending on how much filling you like, I don’t like too much)
S&P
Note: you can easily add more things if you like, often people add diced onions, celery, and red bell pepper.
1. Clean the crab for any remaining shell. Place a colander into your sink, sifting thru a handful at a time of crab and place it into the colander. When you’re done, transfer the meat to a glass bowl.
2. Beat the 2 eggs in a separate bowl.
3. Add the eggs to the bowl of crab.
4. Add the Old Bay, salt and pepper to the crab. Mix all the ingredients in.
5. Add the panco crumbs to the bowl, mixing all the ingredients with your fingers. You want things to be well mixed, but you don’t want to breakdown the pieces of crab.
6. After everything is well mixed. Make 4 patties and place them on a plate. Cover and refrigerate for an hour.
7. When 50 min has passed pull out a large non-stick frying pan (and top) and pour in enough olive oil to cover most of the pan’s bottom heat at med-high temp.
8. Remove the cakes from the fridge and reshape them. It’s ok if they don’t stick together completely. When the oil is hot, place the 4 cakes in the pan with some distance between them. Cover and cook for about 3-5 minutes until the bottom is golden. When they are ready, using a spatula flip the patties by placing 2 fingers on top (be careful! or if you’re uncomfortable use another spatula) to flip them onto the other side. Cook again for 3-5 min. When both sides are golden brown they should be ready. Now EAT!
Serve with fresh slices of lemon and/or tartar sauce!
enumnums 
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