Ingredients
1/2 pound snow crab leg meat1/8 cup (2 tbsps) mayonnaise
1/8 cup (2 tbsps) finely chopped green onion
1 egg, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup panko bread crumbs
butter and olive oil (for frying)
lemon wedges
Instructions
For the spicy mayo: just mix 4 tablespoons of mayo with a few drops of olive oil, about 1/2 teaspoon of smoked paprika, a few dashses of tabasco, 1 clove of crushed garlic and 1 teaspoon of lemon juice. Call it spicy mayo, call it a makeshift aioli, call it whatever you want; it’s good.Mix egg, mayo, onion and seasonings in a bowl until combined.
Add the crab and half of the panko bread crumbs and mix. Don’t over mix, you want the crab to remain in discernible chunks (not shredded mush).
Form the mixture into cakes of the desired size and coat them in the remaining panko.
Place the crab cakes on a plate covered with wax paper, cover them and place them in the fridge for at least 2 hours (this lets them solidify a bit and makes them a lot easier to manipulate when it comes time to fry them).
Heat a non stick pan over medium heat. Add a bit of olive oil and some butter.
Fry the crab cakes until golden brown. Approximately 3 minutes on each side.
Serve topped with spicy mayo and a lemon wedge (a bit of arugula on the plate never hurts either).
source :cakes
