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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.
Details
Servings 10
Preparation
Step 1
●Serve with Tartar or Romoulade Sauce.
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