Crabby Steve’s Crab Cakes
(Steve Escobar, local commercial crab fisherman)
Ingredients
- 1 pound local rock crab meat
- 1⁄2 cup dry breadcrumbs
- 1 egg, beaten
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon zest
- 1 tablespoon Old Bay seasoning
- 1⁄4 cup green onion, finely chopped
- 2 eggs, beaten
- 1⁄2 cup Panko (Japanese breadcrumbs)
- 2 cups oil for frying
Dipping Sauce
- 1⁄4 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon soy sauce
Preparation
In a medium-sized mixing bowl, combine the 1 beaten egg, mayonnaise,mustard, Worcestershire sauce, lemon zest, Old Bay seasoning and green onions. Mix well, then add crab meat and breadcrumbs—be careful not to overwork the crab meat. Form into 8 flat crab cakes and place in refrigerator for 30 minutes.
Place 2 beaten eggs in one bowl, and the Panko in a second bowl. Dip the crab cakes in the egg and then the Panko. Place the coated cakes in hot oil (approximately 350°) until golden brown on all sides. Mix together the ingredients for the dipping sauce. Serve hot with the dipping sauce drizzled over the top. Makes 8 crab cakes.
