Crab Cakes with Lemon Zest Mayonnaise
This recipe is oh so delicious. Since snow crab meat is easily shredded, I’d suggest doing this by hand. The crab meat is best when it is in bite size pieces. Serve with a big dollop of lemon zest mayonnaise.
This recipe also works for Jonah Crab Meat and King Crab and takes 10 minutes of prep and 10 minutes of cooking.
Directions
- In a medium bowl, combine the egg, mayonnaise, panko, salt, cayenne, thyme, parsley, and optional seafood seasoning.
- Mix well.
- Gently fold in the crab meat. Avoid over-blending.
- Form the mixture into 4 to 6 crab cakes, depending on what size you want to serve.
- In a skillet large enough to hold all the crab cakes, heat it over medium heat. Add in the oil.
- When it ripples, add in the crab cakes and fry for 4 minutes per side.
- In the last minute, add in the butter and flip the crab cakes once so they are covered with the melted butter.
- Meanwhile, prepare the lemon zest mayonnaise by combining the zest, lemon juice, mayo, black pepper and chili powder until it is well combined.
- Serve the crab cakes with a nice dollop of lemon zest mayonnaise.
Ingredients
Makes 4 to 6 crab cakes (depending on the size you want)
For the crab cake
1 large egg, beaten
2 tablespoons tartar sauce
1 cup panko
1 teaspoon kosher salt
1 pinch cayenne (if you like it spicy, an extra pinch, but be careful!)
1 tablespoon coarsely chopped fresh thyme
1 teaspoon coarsely chopped fresh flat-leaf parsley
Optional: 1 teaspoon your favorite seafood seasoning
1 pound freshly picked snow crab legs crabmeat, picked over for shells and cartilage, shredded and torn by hand into bite size pieces
1 tablespoon oil for pan frying
1 pat butter
For the lemon zest mayonnaise
Zest from 1 lemon
1 tablespoon fresh lemon juice
1 cup mayonnaise
1 teaspoon freshly ground black pepper
1 pinch chili powder
