Maryland Crab Cakes—Pan-Fried Crab Cakes with Old Bay Seasoning

Name: Maryland Crab Cakes—Pan-Fried Crab Cakes with Old Bay Seasoning
Yield: Serves 4
Cuisine: American, Mid-Atlantic
Ingredients: 1 pound, lump crabmeat (preferably jumbo lump), picked over to remove cartilage and shell fragments; 4 , medium scallions, green part only, minced (about 1/2 cup); 1 tablespoon, fresh parsley leaves or cilantro, dill, or basil, chopped; 1 1/2 teaspoons, Old Bay seasoning; 2 tablespoons, dry bread crumbs, or up to 1/4 cup (see headnote); 1/4 cup, mayonnaise; , Salt and ground black pepper; 1 , large egg; 1/4 cup, unbleached all-purpose flour; 1/4 cups, vegetable oil; 1/4 cup, mayonnaise; 1/4 cup, sour cream; 2 teaspoons, canned chipotle chile in adobo sauce (minced); 1 small clove, garlic, minced or pressed through a garlic press; 2 teaspoons, minced fresh cilantro leaves; 1 teaspoon, lime juice from 1 lime

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Appears in Cook's Illustrated July/August 1995, America's Test Kitchen TV

Use Atlantic blue crab with a minimum of binder, chill, then pan-fry.

SERVES4

TIME35 minutes, plus 1 hour chilling

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WHY THIS RECIPE WORKS

Looking for just the right crab meat, binder, and cooking technique for our crab cakes recipe, we settled on Atlantic blue crab, top quality crab meat that is labeled "jumbo lump." Fine bread crumbs made the best binder for our cr...

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