Crab Cakes Recipe
Crisp panko crusted crab, tender lettuce, honey miso vinaigrette
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Ingredients
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Crab Cakes
Method
Preparation
Prepare the Crab Mixture
In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, salt, and black pepper. Mix gently until well combined.
Form the Cakes
Divide the crab mixture into 4 equal portions and shape each portion into a patty. Coat each patty with panko breadcrumbs on both sides.
Cook the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.
Prepare the Honey Miso Vinaigrette
In a small bowl, whisk together 2 tablespoons of honey, 1 tablespoon of miso paste, and 2 tablespoons of rice vinegar until smooth.
Serve
Place a bed of mixed greens on a plate, top with the crab cakes, and drizzle with honey miso vinaigrette before serving.