Crabby Crabcakes
- 1 pound fresh lump crabmeat
- 1 egg
- 1 tablespoon Dijon mustard, optional
- Salt and freshly ground black pepper
- 2 tablespoons flour, plus flour for dredging
- 4 tablespoons extra virgin olive oil or neutral oil, such as canola or grapeseed
- Lemon wedges
Instructions:
Getting the most out of crabcakes often means putting the least into them.
- Gently combine the crabmeat, egg, mustard, if using, salt, pepper, and 2 tablespoons flour. Cover and put in the freezer for 5 minutes. Shape the mixture into four hamburger-shaped patties. Line a plate with plastic wrap and put the crabcakes on it. Cover with more plastic wrap and refrigerate for about 30 minutes (longer—up to a day—if you like) or freeze for 15 minutes.
- Put the flour for dredging in a bowl. Pour the oil into a 12-inch skillet and turn the heat to medium. When the oil is hot, gently dredge one of the crabcakes in the flour. Gently tap off the excess flour and add the crabcake to the pan; repeat with the remaining crabcakes, then turn the heat to medium-high.
- Cook, rotating the cakes in the pan as necessary to brown the first side, 5 to 8 minutes. Turn and brown the other side, which will take slightly less time. Serve hot, with lemon wedges.