Maryland Crab Cakes—Pan-Fried Crab Cakes with Old Bay Seasoning

Name: Maryland Crab Cakes—Pan-Fried Crab Cakes with Old Bay Seasoning
Yield: Serves 4
Cuisine: American, Mid-Atlantic
Ingredients: 1 pound, lump crabmeat (preferably jumbo lump), picked over to remove cartilage and shell fragments; 4 , medium scallions, green part only, minced (about 1/2 cup); 1 tablespoon, fresh parsley leaves or cilantro, dill, or basil, chopped; 1 1/2 teaspoons, Old Bay seasoning; 2 tablespoons, dry bread crumbs, or up to 1/4 cup (see headnote); 1/4 cup, mayonnaise; , Salt and ground black pepper; 1 , large egg; 1/4 cup, unbleached all-purpose flour; 1/4 cups, vegetable oil; 1/4 cup, mayonnaise; 1/4 cup, sour cream; 2 teaspoons, canned chipotle chile in adobo sauce (minced); 1 small clove, garlic, minced or pressed through a garlic press; 2 teaspoons, minced fresh cilantro leaves; 1 teaspoon, lime juice from 1 lime

Main Courses
American
Mid-Atlantic
Fish & Seafood

Appears in Cook's Illustrated July/August 1995, America's Test Kitchen TV

Use Atlantic blue crab with a minimum of binder, chill, then pan-fry.

SERVES 4

TIME 35 minutes, plus 1 hour chilling

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