Florida Style Crab Cakes

• 1 teaspoon Florida Bay seasoning (see note)
• ½ cup mayonnaise
• 1 egg
• ½ tablespoon Dijon mustard
• ¼ teaspoon cayenne
• 1 tablespoon thinly-sliced chives
• 1 tablespoon finely-chopped cilantro
• ½ teaspoon ground coriander
• Juice of ½ lime
• White pepper, to taste
• Salt, to taste
• ⅓ cup Italian bread crumbs
• 2 pounds lump crab meat, picked over to remove shell bits and cartilage
• 2 tablespoons butter

Ingredients for 5 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine Florida Bay seasoning, mayonnaise, egg, mustard, cayenne, chives, cilantro, coriander, and lime juice in a large mixing bowl.

2. 2

   Season to taste with white pepper and kosher salt.

3. 3

   Fold in the bread crumbs and crab meat as gently as possible, trying to avoid breaking up the lumps.

4. 4

   Rest mixture in the refrigerator ½ to 2 hours.

5. 5

   Divide and shape into 5 patties.

6. 6

   Heat butter in a large heavy-bottomed skillet or sauté pan over medium-high heat.

   Stovetop
7. 7

   Cook the crab cakes in the butter about 2 minutes per side, until golden brown on both sides.

8. 8

   Lower heat to medium and cook until the cakes are hot but still moist on the inside, about an additional 3 to 5 minutes per side.