- Yield: 8 crab cakes
- 1 pound jumbo lump crabmeat, picked over for shells
- ½ cup mayonnaise
- ¾ cup cooled cooked brown rice
- ½ cup chopped scallions (white and green parts)
- 1 large egg, beaten
- 1 finely grated lemon juice and zest (about 3 tablespoons juice)
- 1 tablespoon chopped fresh tarragon
- Kosher salt and freshly ground black pepper
- 1¼ cups fine dry bread crumbs, plus more as needed
- Canola oil, for frying
- 1 lemon, cut into wedges, for serving
How to Make It
- In a large bowl, combine the crab, mayonnaise, rice, scallions, egg, lemon zest and juice, and tarragon. Stir to combine. Season with salt and pepper. Sprinkle with ¼ cup of the bread crumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is too wet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to ¼ cup more bread crumbs.
- Form the mixture into eight 1-inch-thick cakes and put on a plate or platter. Refrigerate for 1 hour to firm them up.
- When ready to cook the crab cakes, heat ½ inch oil in a large nonstick skillet and preheat the oven to 250°F. Spread about 1 cup bread crumbs on a plate and lightly dredge the crab cakes in bread crumbs. Fry the crab cakes in 2 batches until golden on both sides and heated through, 3 to 4 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt and serve with lemon wedges.