Crabcakes by Honey
Harleen Vickers
ingredients
- 1/3 cup Panko Crumbs
- 8 oz. jumbo lump crabmeat, picked over
- 2 tablespoon mayonnaise
- 1 teaspoon dry or 1 tablespoon Dijon mustard
- dash Worcestershire sauce
- lemon juice, to taste
- 1 large egg, beaten
- 2 tablespoon unsalted butter
- Panko for dredging
directions
- 1
Combine thoroughly: crumbs, mayonnaise, mustard, lemon juice, Worcestershire, egg, and a pinch of salt.
- 2
Add crab and mix gently.
- 3
Form into 4 or 5 patties (1/3 cup each). See Note.
- 4
Dredge in Panko crumbs.
- 5
Heat butter in heavy skillet over medium heat until foam subsides
- 6
Saute crab cakes, turning once, until golden brown, about 6 minutes total.
- 7
Serve on top of baby greens dressed with lemon vinaigrette.
notes
To keep the crabcakes as light as possible, use a 1/3 cup measuring cup. Dip out enough to fill; then drop gently into Panko crumbs. Coat with your hands and drop into saute pan.
Source: Harleen Vickers
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews