Crab Cakes
By calypan
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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
Details
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.
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