Four Seasons Crab Cakes

Four Seasons Crab Cakes

This recipe was shared by the chef at the Four Seasons in Boston in 1996. Heavy on crab, light on fillers - the way a crab cake should be.

Yield
8 large crab cakes
1.
o 1 lb. Maine crab, picked clean of any shells
o juice of 1/2 lemon
o 1 finely chopped scallion
o 1/4 cup diced red pepper
o 3/4 tsp Old Bay Seasoning
o 1 tbs Dijon mustard
o 1/2 cup mayo or lite mayo
o Flour for dredging
o 1 egg lightly beaten
o Panko bread crumbs (no substitutions allowed)
1.

  1. Combine first five ingredients, and next two ingredient, separately. Then mix all together gently with your hands. Add about 1/2 cup Panko. Form into crab cakes, coat gently in flour, then in egg, and finally in more Panko. Preheat oven to 350. Saute the crab cakes in olive oil on both sides, a total of about 5 minutes, at medium heat level. Then transfer to a baking pan and bake 5-8 minutes, depending on thickness, to cook through.