Panko Crab Cake Recipe

1 1 2 cups panko. Shape crab mixture into 24 cakes each about 2 inches wide and 1 2 inch thick. In a small bowl whisk together mayo egg dijon mustard worcestershire and hot sauce and season with salt and pepper.

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Whisk first 7 ingredients in a medium bowl.

Panko crab cake recipe.

When the foam subsides add half the crab cakes and cook over moderate heat until golden and crisp 2 to 3 minutes per side. Cover and refrigerate 30 minutes to an hour. 1 4 cup chopped chives. Meanwhile make the tartar sauce by mixing all the tartar sauce ingredients together in a small bowl.

In a large skillet melt 1 tablespoon of the butter in 2 tablespoons of the oil. The shaped crab cakes need to chill in the refrigerator for at. Put remaining 1 cup panko in a shallow bowl. Place cakes slightly apart in an oiled 12 by 17 inch baking pan.

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An earlier version of this recipe had an incorrect amount for the panko. Pour mayonnaise mixture over the crab mixture and lightly fold together. Heat the remaining 1 tablespoon olive oil in the skillet over medium high heat. Mist the crab cakes with cooking spray and cook sprayed side.

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Turn each cake in panko to coat on all sides pressing gently to make crumbs adhere. Cover and store in refrigerator until ready to use. Worcestershire sauce red bell pepper light mayo dijon mustard and 7 more. Gently shape into 20 cakes about 2 1 2 inches in diameter.

Divide into 6 equal portions. Stir in 3 4 cup panko chives salt and pepper. Panko crumbs crab meat soy sauce green onion asian chili sauce crab cakes tastes better from scratch chives mayonnaise panko bread crumbs fresh lime juice fresh cilantro and 14 more. Coat the crab cakes with the remaining bread crumbs and transfer to a baking sheet lined with waxed paper.

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