Crab Cakes and Creamy Dipping Sauce

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1 pound jumbo lump crabmeat, picked over to remove cartilage or shell
4 scallions, green part only, minced (about ½ cup)
1 tablespoon chopped fresh herb, such as cilantro, dill, basil, or parsley
1½ teaspoons Old Bay seasoning
2 tablespoons or up to ¼ cup fine dry bread crumps
¼ cup mayonaise
Salt and ground white pepper
1 large egg
¼ cup flour
4 tablespoons vegetable oil


  1. Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs. and mayonaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.
  2. Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1½ inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill for at least 30 minutes. (Can regfrigerate up to 24 hours.)
  3. Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot, with or without the following sauce

Creamy Dipping Sauce


¼ cup mayonaise
¼ cup sour cream
2 teaspoons minced chipotles (smoked jalapenos)
1 small garlic clove, minced
2 teaspoons minced fresh cilantro leaves
1 teaspoon juice from 1 small lime


Mix all ingredients in small bowl. Cover and refrigerate until flavors blend, about 30 minutes. Serve with crab cakes or other fried fish.


Serves four


Cook's Illustrated - July/August 1995 - Page 23