1cupspecial crabmeat (small pieces white crabmeat)
1/2teaspoonfreshly ground black pepper
1 1/2cupspanko breadcrumbs, divided
5 1/2cupscanola oil, for frying
ACTIVE TIME: 22 minutesminutes
TOTAL TIME: 22 minutesminutes
Yield: 4to 6 cakes
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.