Pure and Simple Crab Cakes Ingredients: •16 ounces lump crab meat •0.5 cup panko bread crumbs •0.25 cup flat leaf parsley, chopped •0.25 cup light mayonnaise •1 egg •0.25 tsp Old Bay seasoning Directions: In a large bowl, mix together all ingredients. Form 8 crab cakes, placing on a baking sheet. Refrigerate for at least 1 hour. Heat a small amount olive oil in a large skillet and cook through for 3-4 minutes on each side until browned.
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This amazingly simple recipe for boiled handpicked crab, from writer Isabel Gillies' mother, welcomes visitors on their first night at the family’s Maine summerhouse. Warmed in thick cream and served over rice with peas on the side—no salt needed, just a grind of black pepper, and maybe butter—it lets the fresh flavor of summer crab really shine.