Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
40 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: 2 cakes and about 1 tablespoon sauce)

Toss 3 cups arugula and 1 cup parsley leaves with fresh lemon juice for a side salad.

How to Make It

Step 1

To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 cup panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes or until firm.

Step 2

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 3/4 cup panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.

Step 3

Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; swirl to coat. Coat both sides of 4 cakes with cooking spray. Add coated cakes to pan; cook 4 minutes on each side or until golden brown. Remove from pan, and keep warm. Repeat procedure with remaining butter, cooking spray, and crab cakes.

Step 4

To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with cakes.

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