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–+ servings

Crab Cakes

Photo by Lynne Calamia
ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 to 6 cakes

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 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

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.