1 lb lump crabmeat
1 1/2 c. panko (Japanese) bread crumbs
2 Tbl minced fresh parsley
2 Tbl mined green onion (scallions)
1 Tbl lemon juice
1 tsp dry mustard
1 tsp Worcestershire sauce
1/4tsp cayenne pepper
1/2 tsp kosher salt
1 c. panko bread crumbs
Combine crabmeat, 11/2 c panko breadcrumbs, parsley, green onion; set aside.
Whisk together eggs and next 5 ingredients. Combine with crabmeat mixture using hands or wooden spoon to keep crabmeat intact.
Form cakes with 1/4 c measure on a parchment-lined baing sheet covered with 1c panko. Press cakes into crumbs & sprinkle tops with more crumbs. Chill an hour.
Fry cakes in 2 Tbl oil over med-hi heat in a nonstick pan. Cook cakes in batches so pan isn't crowded. Fry until golden brown, @ 3-4 minutes/side. Drain on paper towels.
Use as an accompaniment to eggs, an appetiizer, or in a sandwich.
More Recipes: Baked Fish & Potatoes
| Stuffed French Toast
| Seafood Lasagna
| Linda's World Famous Granola
| Lemon Currant Scones
Inn of Silent Music
2955 Tylerton Road
Tylerton - Smith Island, Maryland
If you have trouble
with the email link, please type the email address into the mail client of your
choice (Gmail, Yahoo, Hotmail, Outlook, etc.). Thank you!
Rob & Linda
There have been
since February 1, 2000