Baltimore Crab Cakes - Northern Michigan's News Leader

Baltimore Crab Cakes

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1/4 cup Mayonnaise
2 Scallions (thinly sliced)
1 Large egg (lightly beaten)
1 tbs. Dijon mustard
2 tsp. Fresh lemon juice
1 1/2 tsp Old Bay seasoning
1/2 Jalapeno (seeded and finely chopped
1 lb. Lump crabmeat
1 1/4 cup Panko bread crumbs
1 tbs. Thinly sliced chives
1/4 tsp Kosher salt
1/8 tsp. Freshly ground black pepper
1 head Bibb lettuce
2 tbs Vegetable oil
  Lemon wedges
Whisk first 7 ingredients in a medium bowl. Add crab, fold to blend. Stir in 3/4 cup Panko bread crumbs, chives, salt and pepper. Divide into 6 equal portions. Form each into 1 inch 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 1/2 cup 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.