Carolyn's Crab Cakes

CAROLYN SAYS:  "Using Tornado Dijon Sauce and a few drops of Wildfire Hot Sauce saves an hour of prep time and adds complex flavor. Here's a tip: The amount of bread crumbs will depend on the crabmeat's juiciness. Start with the smallest amount, adjust the seasonings, and then add the egg white. If the cakes won't hold together at this point, add more bread crumbs as needed, one tablespoon at a time."

1 pound jumbo lump crabmeat, cartilage or shells removed
4 scallions, green parts only, minced (about 1/2 cup)
4 teaspoons minced fresh herbs, such as cilantro, dill, basil, or parsley leaves
1 teaspoon Old Bay Seasoning
2-4 tablespoons plain dry bread crumbs
1/4 cup reduced fat mayonnaise
2 tablespoons Tornado Dijon Mustard Sauce
1 large egg white
1/4 cup unbleached, all-purpose flour
2 tablespoons vegetable oil
Wildfire Hot Sauce
1 lemon, cut into wedges (for serving)

Gently fold the crabmeat, scallions, herbs, Old Bay, 2 tablespoons of bread crumbs, mayonnaise, and Tornado Dijon Mustard Sauce together in a medium bowl, being careful not to break up the lumps of crab. Season with Wildfire Sauce. Carefully folde in the egg white with a rubber spatula until the mixture just holds together, adding the remaining bread crumbs as needed.

Divide the crab mixture into 4 portions and shape each into a round cake, about 3 inches across and 1 1/2 inches high. Arrange on a baking sheet lined with waxed or parchment paper. Cover with plastic wrap and chill at least 30 minutes. (The crab cakes can be refrigerated for up to 24 hours.)

Spread the flour in a shallow dish. Lightly dredge the crab cakes in the flour and shake off the excess. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay the chilled crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Drain the crab cakes briefly on paper towels, and serve with the lemon wege.

Serves 2 to 4.

Filed under: AppetizerSeafood

Love the recipe? Get the sauce!

Need more recipes for
Tornado Dijon Sauce?