1 pound lump crabmeat, drained and shell pieces removed
2 1/2 cups Japanese breadcrumbs (panko), divided
2 tablespoons olive oil
How to Make It
Combine first 7 ingredients in a large bowl. Fold in crabmeat and 1 cup breadcrumbs.
Divide crab mixture into 12 equal portions, shaping each into a 2-inch-round patty. Place 1 1/2 cups breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs. Coat crab cakes with cooking spray.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 crab cakes; cook 7 to 8 minutes on each side or until browned. Remove crab cakes from pan; keep warm. Repeat procedure with remaining oil and patties. Serve with tartar or cocktail sauce.
Note: Cover and place crab cakes in the freezer for 10 minutes before frying to help retain their shape.
Oxmoor House Healthy Eating Collection
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