Crushed Pretzel Crab Cakes Recipes

Steps:

• 1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
• 2. Preheat the oven to 400°. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.
• Make Ahead The crabmeat mixture can be refrigerated overnight. Serve With Mayonnaise whisked with roasted garlic and mustard.
• Suggested Pairing
• A crisp, apple-and-pear-scented Pinot Blanc.

Steps:

• 1. In bowl, whisk mayo with egg, mustard, Old Bay, paprika, and scallions. Fold in crabmeat and 1/2 cup of pretzels. Refrigerate mixture for 1 hour, until pretzels are moist. 2. Preheat oven to 400. Form crab mixture into 8 2 1/2 inch patties. Coat crab cakes with remaining 1/4 cup ground pretzels. In an ovenproof nonstick skillet, melt butter in the oil. Add crabcakes and cook over moderately high heat until browned on bottom, about 3 minutes. Turn crab cakes and transfer skillet to the oven. Bake for about 5 minutes, until browned all over, then serve.