Ingredients
- 1 (16-oz.) package fresh lump crabmeat, drained
- 4 large lemons, divided
- 1 (4-oz.) jar diced pimiento, well drained
- 2 green onions, chopped
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Old Bay seasoning
- 2 teaspoons Dijon mustard
- 1 cup panko (Japanese breadcrumbs), divided
- 1/4 cup canola oil
Preparation
1. Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice, pimiento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup breadcrumbs.
2. Shape mixture into patties. Dredge patties in remaining 1/2 cup breadcrumbs.3. Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.
2. Shape mixture into patties. Dredge patties in remaining 1/2 cup breadcrumbs.3. Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.
Cilantro Lime Mayo
Ingredients
- 1 1/2 cups canola oil
- 2 tablespoons extra-virgin olive oil
- 2 large eggs
- 2 tablespoons finely chopped cilantro
- Coarse salt
- Juice of 1 lime
Directions
- Combine oils in a glass measuring cup. Place eggs, cilantro, and a pinch of salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes.
- With machine running, add oil, drop by drop, through feed tube, until mixutre starts to thicken; do not stop machine at this point or mayonnaise may not come together. Add remaining oil in a slow, steady stream. When all oil has been incorporated, slowly add lime juice. Store, refrigerated, in an airtight container for up to 3 days.
Wanderlust 