Monday, May 5, 2014


There are so many ways that I love crabcakes, on a sandwich, broiled with a lemon wedge on the side, fried drowning in crabcake sauce, I could go on and on and on.  But sometimes you just want a plain fried crabcake and that is where these beauties come in.  I really liked the Panko as a filler, it held up just as well as my usual crushed Saltine crackers.  And Panko is a lot easier than crushing crackers.  Miss F has decided that she loves crab meat after our last crab feast, she kept saying "more crab!"  She is still wary of crabcakes though, but I will win her over one day, I am certain of it. 

1 large egg
3 tablespoons mayonnaise
1 ½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
½ cup panko bread crumbs
Vegetable or canola oil, for cooking

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, and parsley in a large bowl and mix well. Gently fold in the crabmeat and panko. Shape into 4 crab cakes, cover and refrigerate for at least an hour. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side.
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