• 1 pound fresh jumbo lump crabmeat, picked over to remove cartilage or shell
  • 4 scallions, green part only, minced
  • 1 tablespoon fresh herb, such as cilantro, dill, basil, or parsley, chopped
  • 1 ½ teaspoons Old Bay seasoning
  • 2-4 tablespoons plain dry bread crumbs
  • ¼ cup mayonnaise
  • salt
  • white pepper, ground
  • 1 large egg
  • ¼ cup all-purpose flour
  • ¼ cup vegetable oil
  • lemon, wedges


1. Gently mix the crab meat, scallions, herb, Old Bay, 2 tablespoons bread crumbs, and mayonnaise in a medium bowl, being careful not to break up the lumps of crab. Season with salt and white pepper to taste. Carefully fold in the egg with a rubber spatula until the mixture just clings together. Add more crumbs if necessary.

2. Divide the crab mixture into four portions and shape in to a fat, round cake, about 3 inches across and 1 1/2 inches high. ARrange the cakes 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 up to 24 hours.).

3. Put the flour on a plate or in a pie tin. Lightly dredge the crab cakes in the flour. Heat the oil in a large, preferable non-stick skillet over medium-high heat until hot but not smoking. Gently place chilled crab cakes in the skillet; pan-fry until the outsides are crisp and browned, 4 to 5 minuets per side. Serve immediately with lemon wedges or dipping sauce.

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