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Scallion Crab Cakes with Spicy Mayo

PREP TIME
25 mins
SERVINGS
4
RATE THIS RECIPE
(109)
Scallion Crab Cakes with Spicy Mayo
Justin Chapple's 4 easy New Year's Eve party hacks for food and drinks. Slow-Cooker Hot Chocolate with Frozen Whipped Cream Dollops, Mini Taco Salad Bowl Appetizers, Scallion Crab Cakes with Spicy Mayo, Black-Tie Cheese Crackers.Zach Schiffman / TODAY
PREP TIME
25 mins
SERVINGS
4
RATE THIS RECIPE
(109)

Ingredients

  • 1/4 cup mayonnaise
  • cups panko
  • 1/2 cup thinly sliced scallions
  • 1 teaspoon finely grated lime zest
  • 1 tablespoon fresh lime juice
  • Kosher salt and black pepper
  • 1 pound jumbo lump crab
  • 1 large egg
  • 6 tablespoons extra-virgin olive oil
  • Spicy mayonnaise
  • Chef notes

    In this crab cake recipe, muffin tin cups are used to shape the cakes, so you get perfectly portioned cakes that won't fall apart when you cook them. 

    Preparation

    1.

    In a large bowl, whisk the mayonnaise with 1/2 cup of the panko and the scallions, lime zest, lime juice, 1 teaspoon salt and 1/2 teaspoon pepper. Fold in the crab. Lightly pack the crab mixture into the cups of a 12-cup muffin pan. Freeze until the cakes are barely firm, about 30 minutes.

    2.

    Invert the crab cakes onto a large baking sheet. In a shallow bowl, beat the egg. Spread the remaining 1 cup of panko in another shallow bowl. Dip the crab cakes in the egg and then dredge in the panko, pressing lightly to help it adhere. 

    3.

    In a large nonstick skillet, heat 3 tablespoons of the olive oil until shimmering. Add 6 of the crab cakes and cook over moderately high heat, turning once, until golden, about 4 minutes total. Transfer to the baking sheet. Repeat with the remaining 3 tablespoons of oil and 6 crab cakes. Transfer the baking sheet to the oven and bake for 5 minutes, until heated through. Transfer the crab cakes to plates and serve with spicy mayonnaise.