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Crab Cakes
ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 to 6 cakes
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- 1 cup lump crabmeat
- 1 cup special crabmeat (small pieces white crabmeat)
- 1/2 cup mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/2 lemon, juiced
- 1 1/2 cups panko breadcrumbs
- 2.5 quarts canola oil, for frying
Specialized Hardware
- Candy/fry thermometer
ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 to 6 cakes
Procedure
- For crab cakes: Heat 1 inch of canola oil in a 12-inch straight-sided sauté pan fitted with a deep-fry thermometer.
- Combine the crabmeat, mayonnaise, pepper, and lemon juice in a large bowl. Form into 3-ounce cakes. Place the panko breadcrumbs in a pie plate and coat the cakes evenly. When the oil reaches 375ºF, pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain the finished cakes on a wire rack set over a half-sheet pan lined with paper towels.
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