Classic Crab Cakes

By mirelsonp

Recipe source: Better Homes and Gardens | August 2015

Ingredients

• 1 1/2 llb cooked crabmeat
• 6 Tbsp mayonnaise
• 1 Tbsp Dijon-style mustard
• 1 cup panko bread crumbs 1/2 cup finely chopped Italian Parsley
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 to 2 Tbsp peanut or canola oil
• 1/4 cup unsalted butter

Details

Servings 16

Preparation

Step 1

1. Place crabmeat in a large mixing bowl, pinching through the pile with your fingers to find any bits of shell and break up large pieces. Add mayonnaise, mustard, 1/4 cup of the bread crumbs, parsley, green onions, garlic, 1 teaspoon freshly ground black pepper; fold to combine. Add eggs; fold to combine.

2. To form cakes, on a tray pat about 1/4 cup mixture into a 2 1/2-inch round cutter. Lift cutter off. Repeat to form 16 cakes. Cover with plastic wrap, pressing lightly. Chill at least 30 minutes.

3. Preheat oven to 350 degrees F. Place remaining bread crumbs in a shallow dish.

4. In a 12-inch skillet heat oil over medium-high heat. Lightly coat both sides of 4 cakes in bread crumbs; add to skillet. Press lightly with a spatula; cook 1 to 2 minutes per side or until golden brown. Transfer to a shallow baking pan. Repeat with remaining cakes, adding more oil, if necessary. Top each cake with a slice of butter; bake 5 minutes. Sprinkle with paprika. Serve with lemon wedge and tartar sauce.