Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty
Prep Time
12 Mins
Cook Time
12 Mins
Other Time
30 Mins
Yield
Makes 20 crab cakes

How to Make It

Step 1

Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours.

Step 2

Stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 20 (1 1/2-inch) patties. Dredge in remaining panko.

Step 3

Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden. Serve with Ginger Aïoli.

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