500 g (1 lb) jumbo lump crabmeat, cleaned, shells removed
15 ml (1 tbsp) sour cream
15 ml (1 tbsp) mayonnaise
50 g (¼ c) Italian parsley, coarsely chopped
50 g (¼ c) spring onions (scallions), chopped
1 lemon, completely zested and juiced
15 ml (1 tbsp) Dijon mustard
5 ml (1 tsp) Worcestershire sauce
5 ml (1 tsp) Tabasco sauce
120 g (1 c) plain flour (all-purpose flour) seasoned with salt and pepper
1 egg, beaten
150 g (2 c) panko breadcrumbs
250 ml (1 c) oil for pan frying
salt and pepper to taste
In a large mixing bowl, gently mix the crabmeat, sour cream, mayonnaise, parsley and spring onions (scallions). Add the lemon zest and juice, mustard, Worcestershire sauce and Tabasco sauce. Mix gently and season with salt and pepper. Form into 60g (2 oz) crab balls; set aside.
Take out three plates and add the seasoned flour to the first plate, the beaten egg to the second, and the breadcrumbs to the third. Coat the crab balls in the seasoned flour, then the egg, then the breadcrumbs. Gently form into 20 mm thick patties.
In a medium cast iron frying pan, heat oil until a thermometer registers 180°C/350°F. Shallow fry the crab cakes for 3 minutes per side.
The Chesapeake Bay in Maryland yields succulent blue crabs whose sweet, delicate meat is often used in crab cakes and chowders.