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Crab Cakes
ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 to 6 cakes
Photo by Lynne Calamia
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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 lemon, juiced
- 1/8 tsp hot sauce
- 1/4 tsp Worcestershire sauce
- 1 1/2 cups panko breadcrumbs, divided
- 5 1/2 cups 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 an 11-inch straight-sided sauté pan fitted with a deep-fry thermometer.
- Combine the crabmeat, mayonnaise, pepper, lemon juice, hot sauce, Worcestershire sauce, and half of the panko breadcrumbs in a large bowl. Form into equal sized cakes. Place the remaining panko breadcrumbs in a pie plate and coat the cakes evenly. When the oil reaches 375ºF, pan-fry the cakes until golden brown, 2-3 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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