Baltimore Crab Cakes

Ingredients for Baltimore Crab Cakes

• 40g mayonnaise

• 2 spring onions, thinly sliced

• 1 large egg, lightly beaten

• 1 tablespoon Dijon mustard

• 2 teaspoons fresh lemon juice plus wedges for garnish

• 1 1/2 teaspoons Old Bay Seasoning

• 1/2 jalapeño, seeded, finely chopped

• 450g lump crabmeat, picked over

• 140g panko (Japanese breadcrumbs), divided

• 1 tablespoon thinly sliced chives

• 1/4 teaspoons kosher salt

• 1/8 teaspoons freshly ground black pepper

• 1 head Bibb lettuce

• 2 tablespoons vegetable oil

Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.

Heat oil in a large skillet over medium heat. Place remaining 80g panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.