From Gabrielle Langholtz’ book ‘America – A Culinary Road Trip Through the 50 States’ which is published by Phaidon.
Preparation time: 10 minutes, plus chilling time
Cooking time: 15 minutes
1lb (455g) lump crabmeat, picked over for shells and cartilage
2 slices white bread, crusts removed
1 egg, beaten
2 tablespoons minced white onion
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons Old Bay seasoning*
4 tablespoons (60g) butter
Lemon wedges, for serving
Parsley, for serving
1. Break the crabmeat into smaller pieces and place in a large bowl. Tear the bread into small pieces and add to the crab. Stir in the beaten egg. Add the onion, mustard, Worcestershire sauce, and Old Bay. Cover and refrigerate for 1 hour to chill.
2. Form the mixture into 8 small patties. Preheat a large frying pan over medium-high heat. Add the butter and let melt, then add the crab cakes and cook until light golden brown on the bottom, about 5 minutes. Flip gently and cook until the other side is done, about 5 minutes. Serve with lemon wedges and parsley.
* Old Bay Seasoning is available on Amazon in the UK and the US but you can make a good approximation of it using the Genius Kitchen blog’s recipe here.