These are the best crab cakes I've ever eaten! Crab cakes don't get better than these. Lump crab meat with a perfect blend of flavors and not overly breaded. Served with a tangy tomato corn salad and drizzled with a creamy mustard sauce. Divine!
In a mixing bowl, whisk together the mayonnaise, mustard, and egg until well blended. Whisk in the Old Bay seasoning and parsley. and parsley and blend well. Gently fold in lump crab meat. Add 3/4 cup of Panko crumbs and fold in just to well mixed.
Gently fold in the lump crab meat until coated. Sprinkle 3/4 cup of Panko bread crumb and gently fold until evenly coated. Pour the remaining Panko bread crumb onto a plate and set aside.
Note: Depending on how well you drained the crab meat, the mixture may be too wet, you can add a little more bread crumbs, but not to exceed 1 cup.
Use a standard measurement to ensure your crab cakes are even in size. I like to use a 1/4 cup measurement. Scoop a 1/4 cup and gently form a patty with your hands without compacting the mixture.
1 Tablespoon scoop yields about 24 crab cake poppers (perfect for tapas), 1/4 cup measurement yields 12 medium size crab cakes as shown in the post, 1/3 cup measurement yields 9 larger entree size crab cakes
Coat the crab cake in Panko bread crumbs and set aside on a plate. Repeat until all the patties have been coated in bread. Chill for 2 hours to set.
In a mixing bowl, whisk together red wine vinegar, sugar, salt and pepper. Whisk and allow the sugar and salt to dissolve. Set aside.
In a small sauce pan, add the corn and butter and cover with water. Bring to a boil, reduce heat and cook until tender, about 5 minutes. Drain and shock in ice water to stop the corn from cooking. Drain and add to the vinaigrette in the mixing bowl.
Add the tomato, red onion, scallions and parsley. Mix well and cover with plastic wrap until ready to assemble.
Note: Refrigerate I you are making a day ahead.
Mix all the ingredients and blend well. Makes about 1 cup of sauce.
Remove the crab cakes from the refrigerator about 20 minutes before frying to remove the chill.
Heat up a large skillet over medium heat with about 1/4 of an inch deep of oil. When the oil is hot, gently place a few crab cakes at a time and fry until golden brown, about 3-4 minutes per side. It’s important not to overcrowd the pan. Transfer them on a brown paper bag.
Note: You can also keep them warm in an oven at 180° degree loosely covered in foil.
Over a light bed of lettuce, place of few spoonfuls of the tomato corn salad, nestle a few crab cakes, drizzle with creamy mustard sauce and sprinkle fresh parsley.
Enjoy!