The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

You may not copy or otherwise reproduce any of this content without prior written permission.

Thursday, September 4, 2008

Grilled Scallion Panko Crab Cakes

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
1 egg

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!


Julie said...

You make me hungry -- crab cakes are a favorite of mine. These sound delicious.

Sara said...

Hi Meghan! Miss you! Hope you had a good vaca.

Megan said...

Hi, Meghan! I just received the link to your blog from Liz Manning Jarmel (MHS '97), and I think it's wonderful. Two years in the wine & cheese department of Whole Foods turned me into a passionate culinary novice, so I'm going to enjoy trying out your recipes.

Megan Graff

John said...

Looks and sounds wonderful. I think another thing that defines a crabcake as "Chesapeake Bay style" or "Maryland style" is its use of breading on the inside instead of the outside. At least that's what people I've talked to outside of the state seem to think. Have you heard this?