Chef Zach Baker offers The Lake House take on classic crab cakes, packed with tender crabmeat.
Ingredients
SERVINGS: 4-6
- 1 pound shelled, cooked crabmeat
- 2 tablespoons panko breadcrumbs
- 2 eggs
- 1/3 cup mayonnaise
- ¼ cup small diced red bell pepper
- 1 tablespoon finely minced chive
- 1 tablespoon Old Bay Seasoning
- 3 shakes of tabasco sauce
- 1 teaspoon Dijon mustard
- Lemon wedges
- Favorite dipping sauce, optional
Preparation
Whisk eggs thoroughly and combine mayonnaise, pepper, chives, Old Bay Seasoning, tabasco sauce, and mustard. Fold in crabmeat and breadcrumbs. Form the mixture into 3-ounce cakes and coat with additional breadcrumbs. Sauté on medium heat until golden brown on each side. Serve with lemon wedges and a favorite sauce, if using.
