The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes.
2/3 cup panko (Japanese breadcrumbs), divided
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons finely chopped green onions
2 tablespoons canola mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, shell pieces removed
1 tablespoon olive oil
1 lemon, quartered
How to Make It
Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
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This recipe is also featured in Southern Living Magazine with the title "Light Crab Cakes."
Excellent! My family says better than a restaurant. I used a pound of fresh crab meat and doubled the recipe. I made the recipe exactly as written except I refrigerated the crab mixture for about 45 minutes before forming into cakes and cooking. They held together beautifully. This is my go-to crab cake recipe, absolutely appropriate for company. I do NOT like the flavor of green pepper in a crab cake, so I was glad to find this one. The green onion and fresh parsley were perfect,subtle compliments to the flavor, and I found the other ingredients in perfect proportion.
I made these for dinner one night and for a week after my boyfriend was still raving about these to all his friends. He asks for these for any special occasion now. I doubled the crab meat and used fresh crab claw meat for bigger lumps of crab. I also put the mixture in the refrigerator for about 30 mins before cooking. So good, so easy, it's a must try!
These were easy, tasty crab cakes to make. I made it using imitation crab meat. My only suggestion would be that I would refrigerate the crab mixture after shaping them into balls before coating them and frying them. Mine seemed to fall apart when I was cooking them.
The only bad thing about this receipe is that it didn't make more!!! I used a 6oz can of fancy lump crab meat (instead of the really expensive stuff in the seafood department) and it worked just as well.
Needed to make a double batch but did not have enough Panko. I added 1/3 cup of corn bread to the mixture and 1/3 cup corn bread to the dry Panko mix. I can't eat a lot of hot spices so I toned down the recipe by only adding 1/16 of a teaspoon of red pepper to the double recipe. It was still delicious but could only eat one due to the red pepper. I guess I could have eliminated the red pepper but then my family would have criticized me for it and wouldn't be as delicious.
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