CRAB CAKES

Cuisine at Home Vol. 7, Issue No. 38 April 2003. p. 7

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Ingredients

14-16 oz. pasteurized lump crabmeat, drained
1 1/2 C. Panko bread crumbs
2 T. minced fresh parsley
2 T. scallions, minced
4 eggs
1 T. lemon juice
1 tea. dry mustard
1 tea. Worcestershire sauce
1/2 tea. cayenne pepper
1/2 tea. kosher salt
Panko bread crumbs to coat the cakes
●Combine crabmeat, Panko, parsley, and scallions; set aside.
●Whisk together eggs and next 5 ingredients.
●Combine crabmeat mixture with wet ingredients using your hands or wooden spoon to keep crabmeat intact. Form cakes with a 1/4 cup measure.
●Transfer to a parchment-lined baking sheet covered with 1 cup crumbs. Press cakes into crumbs and sprinkle tops with more crumbs. Chill 1 hour.
●Fry cakes in 2 T. oil over medium-high heat in a nonstick pan. Cook cakes in batches so the pan isn’t crowded. Fry until golden brown, about 3-4 minutes per side.
●Drain on paper towels.