Chesapeake Bay Classic Crab Cakes
1 large egg yolk
1 Tablespoon Old Bay Seafood seasoning
1 Tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons cider vinegar
1/2 cup peanut or canola oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon minced scallion -- both white and green parts
1 pound lump blue crabmeat -- drained and picked clean
4 cups fresh bread crumbs
1/4 cup chopped parsley
4 Tablespoons unsalted butter
Red Cocktail sauce
4 lemon wedges
Put the egg yolk, Old Bay, mustard, lemon zest and juice and cider vinegar in the bowl of a mini processor. Process until smooth. Pour in the oil gradually until mixture emulsifies and forms a mayonnaise. Season with salt and pepper.
Transfer the mayo to a bowl and using a rubber spatula, fold in the scallions and the crabmeat until well combined.
Combine the bread crumbs and the parsley in a shallow container.
Form the crab mixture into 8 patties about 3 inches wide and 3/4-inch thick. Drop them into the bread crumb mixture.
Dredge the crab cakes on both sides. If possible leave them in this container and cover with plastic wrap and chill for an hour or more.
When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 Tablespoons butter to each pan. When the butter is melted, add four crab cakes to each pan, first patting off any excess crumbs.
Slowly fry the crab cakes until they are golden brown on both sides and hot through, turning once with a spatula, after
about 4 minutes per side. If they brown too quickly reduce heat. Internal temperature should be 155 degrees.
Transfer to serving plates. Serve with sauce and lemon wedges.
Notes: When forming the cakes be gentle. Don't pack too tight