This crab cake was a wonderful meal on a warm summer night before vacation. We had some great Maryland lump crab meat from our local fishmonger and I wanted to make crab cakes.
If you live here in the Chesapeake Bay area, you use Old Bay seasoning for your crab cake, typically. Anyone who lives elsewhere and hears of a Chesapeake Bay "style" crab cake, it usually has Old Bay or some sort of replica seasoning. I love Old Bay and it's very much a part of my favorites, but I wanted to go somewhere else with this crab cake.
These crab cakes are grilled, in that they were placed on a grill topper and grilled over direct heat. This does require some delicate finger work, but I didn't lose a single crab cake!
1 lb fresh lump crab meat
2 scallions, white and green parts chopped fine
1 c panko bread crumbs
2 tbsp mayonnaise
1 tbsp Dijon mustard
2 tsp soy sauce
2 tbsp fresh lemon juice
1/4 tsp sea salt and freshly ground pepper
Drain crab meat and lightly pick through to remove any left over shells. Do not break up lumps!
Add scallion, and panko and mix lightly with your hands. In a separate bowl, add the remainder ingredients and mix well. Fold mixture into crab mix and lightly combine. Form crab cakes ( this made 6 for me, but we like them big! ) and place in refrigerator for about an hour.
Place on well oiled grill topper and put on a grill over direct heat (medium high temp) and grill for about 3-4 minutes on each side, and serve!