Crab Cakes

By calypan

Ingredients

• 1 lb. crabmeat
• 1 cup panko crumbs
• 1/2 cup shredded Parmesan
• 1/2 cup red bell pepper, diced
• 1/4 cup scallions, minced
• 2 T. fresh basil
• 1/2 tsp. red pepper flakes
• 1/2 cup mayo
• 1/4 cup half-and-half
• 2 T. lemon juice
• 1 egg white

Preparation

Step 1

Combine crabmeat and next 6 ingredients in bowl. Mix lightly.

Whisk together mayo, half-and-half, lemon juice and egg whites. Add to crabmeat, mixing lightly.

Form cakes and lay on wax paper coated with thin layer of panko crumbs. Sprinkle with more crumbs; chill 1 hr.

Fry in 2 T. vegetable oil (per batch) over med-high heat 3-4 min. per side.


***Can substitute 1 can Salmon (drained) for the crabmeat.