Photo: Jennifer Davick; Styling: Linda Hirst
Prep Time
30 Mins
Cook Time
8 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Combine first 6 ingredients in a large bowl. Gently fold in crab and 1/2 cup panko.

Step 2

Shape crab mixture into 8 cakes; carefully dredge patties in remaining 1 cup panko.

Step 3

Heat 1 tablespoon melted butter and 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 crab cakes to pan, and cook 2 minutes on each side or until golden. Repeat with remaining butter, oil, and crab cakes. Serve immediately with Mango-Pineapple Salsa.

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