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Baltimore Crab Cakes (Bon Appétit) Makes 6

Updated: Mar 1, 2022

¼ cup mayonnaise

2 scallions, thinly sliced

1 large egg, lightly beaten

1tbsp Dijon mustard

2 tsp fresh lemon juice

1 ½ tsp Old Bay seasoning

½ jalapeño, seeded, finely chopped

1lb lump crabmeat

1 ½ cup panko

1tbsp thinly sliced fresh chives

1/4 tsp kosher salt

1/8 tsp black pepper

3tbsp vegetable oil

1 head of Bibb lettuce

lemon wedges

Whisk the first 7 ingredients together in a medium bowl. Add the crab and blend.

Stir in ¾ cup of panko, chives, salt and pepper. Divide into equal portions. Form into 1” thick patties. Refrigerate for 10 minutes.

Line a platter with lettuce leaves.

Heat the oil in a large skillet over medium heat. Place the remaining panko in a shallow dish or plate. Coat the cakes with the panko.

Fry until golden brown, 3-4 minutes per side. Arrange on top of the lettuce. Serve with lemon wedges and cocktail sauce.

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