Although I had only lived in Washington D.C. for 7 years, that was enough time to be considered a native. I saw three presidential administrations go and come and come again. And that is all it takes to know a good crab cake. All the seafood restaurants and fancy catered lawyerly events I'd ever been to in that town offer some form of crab cake or another. I've had a few decent crab cakes in my day, but none as good as my own. I, for one, am heavy on the crab meat and skimpy on the bread crumbs. And after 7 years of wandering from one event to another from Bethesda to D.C. to Annapolis, I think I know a thing or two about these matters.
D.C. Native's Crab Cake (serves 6)
1.5 lbs crab meat, picked clean of shell bits
2 c panko
2/3 c minced scallions and/or chives
1/2 tsp Old Bay Seasoning
2 eggs, lightly beaten
2 tbsp mayonnaise
2 tbsp Dijon mustard
1 tsp Worchestershire sauce
1/2 tsp finely ground black pepper
2 tbsp olive oil
In a large bowl, mix 1 cup of panko with the minced scallions/chives, Old Bay, and black pepper. Add the crab meat, eggs, mayonnaise, mustard, and Worchestershire sauce. Mix thoroughly but gently so that the crab meat is not too broken up. Place the remaining 1 cup of panko in a shallow dish. Taking small handfuls of the crab mixture at a time, form them into a small ball, then flatten into 1-2 inch thick patties. Coat both sides lightly with panko in the shallow dish. Heat oil in a large skillet over medium-high heat. Place the panko-coated patties on the pan and let fry for about 3 minutes on each side. You can serve with a horseradishy cocktail sauce (or, as Mr. Rose likes 'em, with capers), but they're more than tasty just plain!