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Prep Time: 26 Minutes Cook Time: 28 Minutes |
Ready In: 54 Minutes Servings: 12 |
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Ingredients:
1/2 cup light mayonnaise |
1/4 cup chopped green onions |
1 tablespoon fresh lemon juice |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 large egg, lightly beaten |
1 (2-ounce) jar diced pimiento, drained |
1 pound lump crabmeat, drained and shell pieces removed |
2 1/2 cups japanese breadcrumbs (panko), divided |
cooking spray |
2 tablespoons olive oil |
Directions:
1. Combine first 7 ingredients in a large bowl. Fold in crabmeat and 1 cup breadcrumbs.
2. Divide crab mixture into 12 equal portions, shaping each into a 2-inch-round patty. Place 1 1/2 cups breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs. Coat crab cakes with cooking spray.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 crab cakes; cook 7 to 8 minutes on each side or until browned. Remove crab cakes from pan; keep warm. Repeat procedure with remaining oil and patties. Serve with tartar or cocktail sauce.
4. Note: Cover and place crab cakes in the freezer for 10 minutes before frying to help retain their shape.
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