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Recipe by
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Prep time20 minutes, plus 15 minutes rest time
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Cook Time15 minutes
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Yield6 Crab Cakes
Equipment: Milo Ultimate Skillet
Ingredients
Crab Cakes
1 pound lump crab meat
2 scallions, minced
2 teaspoon (11.38 grams) tarragon
1 jalapeño, finely diced seeds removed
1 teaspoon (5.69 grams )old bay
¼ (32 grams) cup mayonnaise
1 egg, beaten
1 ¼ cup (160 grams) panko bread crumbs, divided
Kosher salt
Pepper
Vegetable oil
Caper Dill Sauce
½ cup (64 grams) sour cream
½ cup (64 grams) mayonnaise
2 scallions, minced
3 (51.21 grams) tablespoons dill, minced
3 (51.21 grams) tablespoons capers, finely chopped
2 (11.38 grams) teaspoons lemon zest
2 (11.38 grams) teaspoons lemon juice
Kosher salt
Pepper
Lemon, thinly sliced or wedges
Preparation
Crab Cakes
Add crab, scallions, tarragon, jalapeño, old bay, mayonnaise, egg, and ¾ cup of panko into a large bowl. Season with salt and pepper.
Divide into 6 equal portions and form 1 inch cakes. Place on a parchment lined sheet tray and chill for 15 minutes.
Heat oil in a large skillet over medium high heat. Add remaining panko to a large plate and coat each cake with panko. Fry the cakes in batches until they are golden brown and crispy, about 3-4 minutes per side.
Serve with dill sauce and lemon slices.
Caper Dill Sauce
Mix all ingredients in a large bowl, season with salt and pepper to taste. Cover and chill until ready to use.
