Ingredients
- Florida Bay seasoning, see note1 tsp
- mayonnaise1/2 cup
- egg1
- Dijon mustard1/2 tbsp
- cayenne pepper1/4 tsp
- chives, thinly sliced1 tbsp
- cilantro, finely chopped1 tbsp
- ground coriander1/2 tsp
- lime juice, juice of ½ lime1/2 lime
- white pepper, to taste
- salt, to taste
- Italian breadcrumbs, Italian-style1/3 cup
- lump crab meat, picked over to remove shell bits and cartilage2 lb
- butter2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Combine Florida Bay seasoning, mayonnaise, egg, mustard, cayenne, chives, cilantro, coriander, and lime juice in a large mixing bowl.
Season to taste with white pepper and kosher salt.
Fold in the bread crumbs and crab meat as gently as possible, trying to avoid breaking up the lumps.
Rest mixture in the refrigerator ½ to 2 hours.
Divide and shape into 5 patties.
Heat butter in a large heavy-bottomed skillet or sauté pan over medium-high heat.
Cook the crab cakes in the butter about 2 minutes per side, until golden brown on both sides.
Lower heat to medium and cook until the cakes are hot but still moist on the inside, about an additional 3 to 5 minutes per side.
