Panko Encrusted Crab Cakes Recipe

 

 

• 1 pound JUMBO Lump Crab Meat
• ¼ cup mayonnaise
• ¼ cup green onion, minced
• 2 eggs, lightly beaten
• ½ teaspoon Worcestershire sauce
• ½ teaspoon dry mustard
• ¼ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 cup Panko Bread Crumbs
• 2 tablespoons unsalted butter
• ¼ cup vegetable oil
• Lemon wedges

In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the bread crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining bread crumbs and transfer to a baking sheet lined with waxed paper.

 

In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges and  Optional Aioli.

Aioli:

• 1 cup mayonnaise
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons chopped fresh oregano
• 1 garlic clove, pressed
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon finely grated lemon peel

Blend Very well in Processor or Blender drizzling oilive oil to emulsify.