Surf tops these crab cakes with a Louisiana-style remoulade.
3 egg whites
1 cup mayonnaise
½ red bell pepper chopped fine
½ cup chopped fresh parsley
1 bunch scallions, chopped very fine
2 shakes Tabasco
½ teaspoon salt, or to taste
1½ teaspoons freshly ground black pepper, or to taste
2½ cups panko bread crumbs, divided
juice of ½ lemon
2½ pounds fresh Jonah crab leg meat, picked for shells
vegetable oil for frying
1. In a large mixing bowl, blend together the egg, egg whites, mayo, bell pepper, parsley, scallions, Tabasco, salt, pepper, and lemon
juice. Add 2 cups of the panko and the crab meat and stir to fully combine. Stir in remaining ½ cup panko. Refrigerate mixture 15
minutes to firm up.
2. Preheat oven to 400°F. Have ready a large baking sheet.
3. Form mixture into patties. In a large skillet, heat a thin layer of oil over medium-high heat. Pan-fry several cakes at a time, being careful
not to overcrowd. Fry until golden, turn, and fry second side. Transfer to the baking sheet. When all the cakes are fried, finish in the oven for a few minutes to heat cakes evenly. Serve immediately.
Surf Crab Cakes - Photograph by Kindra Clineff