Email to Cat      

Crab Cakes: Crunchy Crab Cakes

Source of Recipe


Southern Living, June 2011



List of Ingredients



• 1 (16-ounce) package fresh lump crab meat, drained
  
• 4 large lemons, divided
  
• 1 (4-ounce) jar diced pimientos, well drained
  
• 2 green onions, chopped
  
• 1 large egg, lightly beaten
  
• 2 Tbsp mayonnaise
  
• 1 tsp Old Bay seasoning
  
• 2 tsp Dijon mustard
  
• 1 cup panko (Japanese bread crumbs), divided
  
• ¼ cup canola oil
  






Instructions



1. Pick crabmeat, removing any bits of shell.
   Grate zest from 2 lemons to equal ¼ cup. Stir together lemon zest and juice, pimiento, and next 5 ingredients until well blended. Gently fold in crabmeat and ½ cup breadcrumbs.
   
   
2. Shape mixture into 8 patties. Dredge patties in remaining ½ cup breadcrumbs.
   
   
3. Cook half of patties in 2 Tbsp hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.
   Cut 2 lemons into wedges. Serve crab cakes with lemon wedges.
   
   Makes 8 servings.