Crab Cakes

The better the crab the better the crab cake.  Not all of us are lucky enough to live near a crab shack,  but I like using the fresh lump crab that can be found in refrigerator section of most grocery stores.  It can be a little expensive,  but then I don't make crab cakes every week. 

INGREDIENTS:

1 16 oz. package fresh lump crab meat

3 Cup Panko crumbs (divided into 1 cup and 2 cup portions)

1 Egg slightly beaten

3 Chopped scallions

1 Tbsp. chopped lemon zest

2 Tbsp. fresh lemon juice

2 Tbsp. minced fresh basil

1 Tbsp. fresh thyme

2 Tbsp. Dijon style mustard

1/2 Cup mayonnaise

Butter 

Olive oil

Mix all ingredients except 2 cups of Panko.  Form the mixture into equal size balls and make patties.  Put the remaining 2 cups of Panko crumbs on a dinner plate.  Gently cover crab patties with Panko crumbs.  Heat 2 tbsp. butter and 2 tbsp. olive oil on medium high heat.  Place crab cakes in oil and butter and cook until  brown on each.  Keep adding butter and olive oil in tbsp. increments until all the the crab cakes are cooked. Keep an eye on the heat.  Not every stove maintains a consistent heat.  Your stove might require adjustment up or down during the cooking process.  Serve with lemon wedge and a dab of  Dijon mustard.

You could also use bread crumbs and roll the crab patties in cornmeal.  I have done both and find the Panko makes a lighter crab cake that really lets the crab shine.

The crab cakes should be moist before rolling them in the Panko crumbs.  If yours look dry,  add a little more mayonnaise and lemon juice.