Yield: 6 servings
Ingredients:
1/4 cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice plus wedges for garnish
1 1/2 teaspoons Old Bay Seasoning
1/2 jalapeño, seeded, finely chopped
1 pound lump crabmeat, picked over
1 1/4 cup panko (Japanese breadcrumbs), divided
1 tablespoon thinly sliced chives
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 head Bibb lettuce
2 tablespoons vegetable oil
Directions:
- Whisk first 7 ingredients in a medium bowl.
- Add crab; fold to blend.
- Stir in 3/4 cup panko, chives, salt, and pepper.
- Divide into 6 equal portions.
- Form each into 1″-thick patties.
- Refrigerate for at least 10 minutes.
- Line a platter with lettuce leaves.
- Heat oil in a large skillet over medium heat.
- Place remaining 1/2 cup panko on a plate.
- Coat cakes with panko.
- Fry until golden brown and crisp, 3-4 minutes per side.
- Arrange atop lettuce; serve with lemon wedges.