Carolina Crab Cakes
Ingredients
1 Pound Fresh Back Fin Crabmeat, Drained
1/2 Cup Mayonnaise
1 Tablespoon Dijon Mustard
1/2 Teaspoon Old Bay Seasoning
1/2 Teaspoon Hot Sauce
2 Scallions, Minced
Lemon zest from 1 lemon
1 Teaspoon Worcestershire Sauce
1/2 Medium Red Bell Pepper, Finely Diced
Pinch Fresh Thyme
2 Egg Yolks Lightly Beaten
1 Cup Cornmeal
Vegetable or Canola Oil For Frying
Preparation
1. Place the drained crabmeat in a mixing bowl. Gently check for pieces of shell.
2. Add the mayonnaise, Dijon, Old Bay, hot sauce, minced scallions, lemon zest, finely diced red bell pepper and thyme. Gently combine these ingredients until well blended. Do not break up the pieces of crab meat.
3. Taste for seasoning and adjust as needed. Stir in the egg yolks.
4. Shape the mixture into 6-8 patties; more if you want smaller crab cakes. Coat each side with cornmeal.
5. Preheat a large skillet and add 1 - 2 tablespoons oil. Gently place the crab cakes in the pan. Cook 3-4 minutes on each side, or until golden brown. Drain on paper towels.
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