Crab Cakes with Imperial Sauce

Adapted from Cook's Illustrated, June 2007

Ingredients

For the crab cakes:

1 pound fresh crabmeat (jumbo lump), picked over to remove cartilage or shells
4 scallions, green parts only, minced (about 1/2 cup)
4 teaspoons minced fresh herbs, such as cilantro, dill, basil, or parsley leaves
1 teaspoon Old Bay seasoning
2-4 tablespoons plain dried bread crumbs
1/4 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
Salt and pepper
1 egg white
1/4 cup unbleached all-purpose flour
2 tablespoons vegetable oil
1 lemon, cut into wedges (for serving)

For the imperial sauce:

1/2 cup reduced-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce
1/4 teaspoon Old Bay seasoning

Instructions

Step 1: For the crab cakes: Gently fold the crabmeat, scallions, herbs, Old Bay, 2 tablespoons bread crumbs, mayonnaise, and mustard together in a medium bowl, being careful not to break up the lumps of crab. Season to taste with salt and pepper.

Step 2: Carefully fold in the egg white with a rubber spatula until the mixture just holds together, adding the remaining bread crumbs as needed.

Step 3: Divide the crab mixture into 4 portions and shape each into a round cake, about 3 inches across and 1 1/2 inches high. Arrange on a baking sheet lined with waxed or parchment paper. Cover with plastic wrap and chill at least 30 minutes. The crab cakes can be refrigerated for up to 24 hours.

Step 4: While the crab cakes are chilling in the refrigerator, make the imperial sauce. Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Set aside.

Step 4: Spread the flour in a shallow dish. Lightly dredge the crab cakes in the flour and shake off the excess.

Step 5: Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay the chilled crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side.