Rate this recipe
4.5/5
(6 Votes)
Ingredients
- 3 T. mayonnaise
- 2 t. Dijon mustard
- 1/2 t. kosher salt
- 1/2 t. freshly ground pepper
- 2 large eggs, lightly beaten
- 1 pound lump crabmeat, picked
- 2/3 c. panko
- 2 T. finely chopped fresh flat-leaf parsley
- 3 T. butter
Details
Preparation time 15mins
Cooking time 75mins
Adapted from coastalliving.com
Preparation
Step 1
Whisk together first 5 ingredients in a bowl.
Gently stir in crab, panko and parsley.
Shape mixture into 12(3-inch)patties, pressing gently to flatten.
Place patties on a baking sheet; cover with plastic wrap.
Refrigerate 1 hour.
Melt 1 1/2 T. butter in a large nonstick skillet over medium-high heat.
Add 6 patties to pan; cook 2 1/2 minutes on each side or until golden brown.
Remove crab cakes from pan; repeat with remaining 1 1/2 T. butter and remaining 6 patties.
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