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Panko Encrusted
 Crab Cakes

    


Ingredients:

                                                    

  •  1 pound JUMBO Lump Crab Meat or Dungeness Crab Meat
  • 3 tbsp mayonnaise
  • ¼ cup green onion, minced
  • 2 eggs, lightly beaten
  • 1/2 tbsp Worcestershire sauce
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp Old Bay Seasoning
  • 1/2 cup Panko Bread Crumbs
  • 1/4 tsp black pepper
  • 1/4 cup fresh chopped flat parsley
  • 1 tbsp fresh chopped dill 
  • 2 tablespoons unsalted butter
  • ¼ cup vegetable oil
  • Lemon wedges

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:
  • 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 olive oil to emulsify.