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Crab Cakes Touche

Crab Cakes Touche

Ingredients:

1 lb lump crab meat, picked over
4 scallions, green parts only, chopped
1/4 cup mayonnaise
4 Tbsp bread crumbs
1 Tbsp chopped fresh parsley, basil or cilantro
2 tsp seafood seasoning
Salt and freshly ground pepper to taste
1 egg lightly beaten
All-purpose flour for dredging
1/4 cup olive oil

Combine the crab meat, scallions, mayonnaise, 2 tablespoons of the bread crumbs, herb and seasonings in a mixing bowl and toss gently to combine.

Carefully fold in the egg with a rubber spatula until the mixture just clings together, adding more bread crumbs if necessary.

Form into 4 to 6 patties and refrigerate for 30 minutes or overnight. Dredge lightly in flour.

Heat the oil in a large, non-stick skillet over moderate heat and fry the crab cakes until crisp and browned, or about 4 minutes per side. Serve with tartar sauce.

Yield 4 to 6 servings.