Name: Crab Cakes
Prep time: 22 min
Total time: 22 min
Ingredients: 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

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Course: Mains

Keyword: Appetizers, Crab Cakes, Dairy-Free, Fried, Seafood

Crab Cakes

ACTIVE TIME: 22 minutes

TOTAL TIME: 22 minutes

Yield: 4 to 6 cakes

Read Less

Software

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.