Crab Cakes with Cucumber Relish

  • 8 oz. lump crabmeat, picked through, shells removed (canned, drained lump crabmeat will also work)
  • 2 tablespoons finely chopped red or yellow onion
  • 2 teaspoons finely chopped parsley
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning or other seafood seasoning
  • ¼ cup grated sharp cheddar cheese
  • ¼ cup mayonnaise
  • ⅓ cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1 large cucumber, diced
  • 2 green onions, sliced
  • 2 teaspoons rice vinegar
  • ⅓ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2-3 tablespoons canola oil
  • Sour cream, for serving

Combine the crabmeat, chopped onion, parsley, mustard, lemon juice, Worcestershire sauce, and seafood seasoning to form a wet mixture. Add the shredded cheddar, mayonnaise, breadcrumbs, and egg; mix together gently but thoroughly.

Shape the crab cake mixture into patties using an ice cream scoop to help measure and form the mixture. Cover the cakes with plastic wrap and refrigerate for at least one hour to help them maintain their shape.

While the crab cakes are chilling, prepare the cucumber relish by combining the cucumber, green onions, vinegar, salt, and pepper. Store in the refrigerator until ready to serve.

Add the canola oil to a large skillet over medium heat; heat until shimmering, about 2 minutes. Add the crab cakes and cook until golden on both sides and cooked through to center, 3 to 4 minutes per side. Serve the crab cakes topped with the cucumber relish and a dollop of sour cream.

  • Yields: 2 servings
  • Preparation Time: 15 minutes plus one hour chilling
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