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1/4teaspoon ground red pepper

1 1/2cups fresh breadcrumbs*

2 tablespoons canola oil

2 tablespoons unsalted butter

Mix: Settle crabmeat in a medium bowl. Whisk together mayo, coconut milk, cilantro, scallions, ginger, salt, pepper and 2 tablespoons of the breadcrumbs. Pour over crab. Mix gently with a fork.

Shape: Divide crab mixture and shape into 8 cakes, each about 3 inches in diameter.

Coat: Heap remaining crumbs on a plate. Set each crabcake in crumbs, turning to coat. Set crumb-coated cakes on a parchment-lined rimmed baking sheet. Cover with plastic wrap. Chill at least 1 hour.

Brown: Heat oil and butter in a heavy skillet over medium heat. Working in two batches, crisp crabcakes golden-brown, about 2 minutes per side. Enjoy warm.

Provenance: Inspired by the late Barbara Tropp and my vibrant friend Jennifer, who dared serve these in Old Bay country.

*Trim crusts from 4 slices white sandwich bread. Tear into a few pieces. Grind in the food processor or blender.

Leah Eskin is a Tribune Newspapers special contributor. Email her at

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