 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes. Ingredients:
2/3 cup panko (japanese breadcrumbs), divided |
1 tablespoon minced fresh flat-leaf parsley |
2 tablespoons finely chopped green onions |
2 tablespoons canola mayonnaise |
1 teaspoon lemon juice |
1 teaspoon dijon mustard |
1/2 teaspoon old bay seasoning |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon kosher salt |
1/8 teaspoon ground red pepper |
1 large egg, lightly beaten |
8 ounces lump crabmeat, shell pieces removed |
1 tablespoon olive oil |
1 lemon, quartered |
Directions:
1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
3. Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 salmon cake and 1 lemon wedge) Calories 210; Fat 11g (sat 1.4g); Sodium 307mg
|
|