(Serves 4)
Ingredients
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Coconut oil for greasing foil
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0.67 cup (about 2.7 oz / 76 g) white sandwich breadcrumbs
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16 oz (454 g) lump crabmeat, checked for shells
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3 scallions, minced
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3 tbsp mayonnaise
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1 tbsp coconut oil
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1 large egg white
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1.5 tsp Dijon mustard
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1 tsp Louisiana-style fermented hot pepper sauce
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1 tsp Old Bay seasoning
Preparation
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In a bowl, gently mix the crabmeat with 0.25 cup (about 1 oz / 28 g) of the breadcrumbs, the scallions, mayonnaise, coconut oil, egg white, Dijon mustard, hot pepper sauce, and Old Bay. Use a rubber spatula to keep the mixture light.
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Divide the mixture evenly into four portions and shape each into a compact, slightly mounded cake. Place them on a large plate, cover, and refrigerate for at least 1 hour and up to 8 hours.
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Position the oven rack about 6 in (15 cm) below the broiler and preheat the broiler. Line a rimmed baking sheet with foil and lightly grease it with coconut oil. Set the crab cakes on the sheet, crumb-side down. Broil until golden, about 12–15 minutes. Serve immediately.
