Whatever you do, don’t skip the Old Bay Mayo.
Whatever you do, don’t skip theOld Bay Mayo.
Form the crab cakes one day in advance, and store them, covered, in the refrigerator.
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Kay E. Clarke
They make a fantastic hors d’oeuvres orwhen served with a simple side salada stunning starter.
Fold in crabmeat and panko using a rubber spatula until well combined.
Cover crab mixture, and chill at least 1 hour or up to 8 hours.
Preheat oven to 250F.
Coat a baking sheet with cooking spray.
If crab cakes are not holding together, rechill about 30 minutes to set.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium.
Add 6 of the crab cakes, and cook until golden, 2 to 4 minutes per side.
Transfer crab cakes to a rimmed baking sheet lined with paper towels.
Turn off preheated oven, and place baking sheet with cooked crab cakes inside to keep warm.
Repeat process with remaining oil and crab cakes.
Serve immediately withOld Bay Mayoand lemon wedges
