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Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
30 mins
cook:
8 mins
total:
38 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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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