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Panko Encrusted
 Crab Cakes

    
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Ingredients:

                                                    

Cooking Directions:

In a large bowl, combine the mayonnaise, eggs, Worcestershire sauce, dry mustard, pepper and old bay seasoning. Mix ingredients until smooth.  Next, add to bowl: dill, parsley, and onions.  Mix again thoroughly.  Fold in the crabmeat and 1/4 cup of the bread crumbs. Mix all ingredients together and 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:

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