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Crab Cakes Recipe

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This recipe for Crab Cakes, by , is from The Egger Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LeeAnn Egger

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. finely chopped red onion
2 T. chopped fresh parsley
3 T. light mayonnaise
2 t. Dijon mustard
3/4 t. Old Bay seasoning
1/2 t. Worcestershire sauce
2 egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 c. panko (Japanese breadcrumbs), divided
1 tablespoon olive oil, divided
Cooking spray

Directions:
Directions:
1. Combine first 7 ingredients in a medium bowl. Gently fold in crab meat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.

2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.

3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.

 

 

 

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