Crunchy Crab Cakes with Lemon (Fast and Easy to Make) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (16oz.) package of fresh lump crabmeat, drained
4 large lemons
1 (4oz) jar of diced pimientos well drained
2 green onions, chopped
2 Tbsp. mayonnaise (I use Dukes)
1 tsp. Old Bay seasoning
2 tsp. Dijon Mustard
1 cup (or more) of panko (Japanese breadcrumbs)
1/4 cup of canola oil (I also add some butter to this for flavoring)
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Directions: |
Directions:Grate zest from 2 lemons to equal 2 tsp. cut lemons in half and squeeze juice into a measuring cup equal to 1/4 cup. Stir together lemon zest and juice, pimiento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup of breadcrumbs.
Cook half of patties in 2 tbsp. hot oil in large nonstick skillet over medium heat, 2 minutes or each side or until golden brown, rain on wire rack. Repeat procedure with remaining oil and patties.
Cut remaining 2 lemons and serve with crab cakes. |
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Personal
Notes: |
Personal
Notes: I have made this many times this summer and our whole family loves it. Truly easy. The trick is to add a little more bread crumbs to soak up the liquid before making the patties. Also, you can let the mixture sit for a while before making patties to let it absorb the juices. This is important for keeping the patties together. These are truly my favorite crab cakes and on par with my favorite pimiento cheese recipe. This is a Southern Living recipe.
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