Emeril's Crab Cakes

Lump crabmeat cakes bound lightly and pan-fried golden, big on crab and short on filler.

Ingredients

• 1 pound lump crabmeat, picked over for shells
• 1 large egg, beaten
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Emeril’s Essence (Creole seasoning)
• 1/4 teaspoon salt
• 3/4 cup fine dry breadcrumbs, divided
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• Lemon wedges, for serving

Directions

1. In a bowl, gently combine the egg, mayonnaise, Dijon, lemon juice, green onions, parsley, Essence, salt, and 1/4 cup of the breadcrumbs.
2. Fold in the crabmeat carefully, keeping the lumps intact. Form into 8 cakes.
3. Spread the remaining 1/2 cup breadcrumbs on a plate and lightly coat each cake. Chill for 15 minutes to firm up.
4. Heat the butter and olive oil in a large skillet over medium-high heat.
5. Fry the crab cakes until golden brown, about 3 minutes per side.
6. Drain briefly and serve hot with lemon wedges.

Notes

Emeril Lagasse’s crab cakes showcase Gulf lump crab with minimal binder.