Herb crab cake recipe: We like this recipe for a summertime crab cake:
1 pound crab meat (We recommend fresh lump crab meat, but canned crab meat is OK; be sure to drain it well)
1 cup crumbled saltine crackers or bread crumbs ¼ cup milk 1 tablespoon chopped scallions 2 tablespoons lemon juice 2 teaspoons minced dill 2 teaspoons minced tarragon 2 teaspoons minced parsley or cilantro 1 tablespoon Dijon mustard ½ teaspoon lemon juice ¼ teaspoon ground black pepper ¼ teaspoon salt 2 eggs, beaten
Mix all ingredients together, shape into patties. Place on a cookie sheet and chill for a half-hour before cooking (this firms them up so they hold togehter better in the pan).
When chilled, in a skillet, heat two tablespoons of oil over medium heat. When oil starts to ripple slightly you know it's hot enough. Carefully place crab cakes in pan, leaving plenty of space between each cake. Fry until golden, about four minutes on each side. Serve warm. Enjoy!
