Serves4
- Active time:30 min
- Start to fnish:30 min
August 2007
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. A thin layer of tangy tartar sauce and crisp lettuce is all the accompaniment these panfried cakes need.
-
1
lb
lump crabmeat, picked over
-
1/4
cup
mayonnaise
-
3
scallions, thinly sliced
-
1
large egg, lightly beaten
-
1
teaspoon
Worcestershire sauce
-
3/4
teaspoon
dry mustard
-
1/2
teaspoon
cayenne
-
1 3/4
cups
fine dry bread crumbs, divided
-
3/4
cup
vegtable oil
-
4
kaiser rolls or hamburger buns, split and toasted
-
Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
-
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
-
Assemble burgers with buns and accompaniments.
Cooks’ note: Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered. Dredge in bread crumbs just before frying.
