Classic Crab Cakes

Name: Classic Crab Cakes
Yield: Makes 6 Servings
Ingredients: Mayonnaise, ½ cup (4 fl oz/125 ml); Fresh lump crabmeat, 2 lb (1 kg), picked over for shell fragments and squeezed to remove excess water; Dijon mustard, 2 tablespoons; Mixed salad greens, 4 cups (4 oz/125 g); Hot pepper sauce such as Tabasco, ½ teaspoon; Dried bread crumbs, ½ cup (1 oz/30 g); Eggs, 2; Canola oil, ⅔ cup (5 fl oz/160 ml); Worcestershire sauce, 2 tablespoons; Fresh chives, 4 tablespoons minced; Lemon wedges, for serving

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Eggs, 2
Mayonnaise, ½ cup (4 fl oz/125

Dinner
Fish course
Pescatarian

Method

Prepare the crab cakes

In a large bowl, beat the eggs lightly. Add the mayonnaise, mustard, Worcestershire sauce, hot pepper sauce, crabmeat, bread crumbs, and chives. Stir with a fork until well mixed. Gently form the mixture into small patties about 1½ inches (<