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Petite Crabcakes

1 lb lump crabmeat
1 ½ c. panko (Japanese) bread crumbs
2 Tbl minced fresh parsley
2 Tbl mined green onion (scallions)

4 eggs
1 Tbl lemon juice
1 tsp dry mustard
1 tsp Worcestershire sauce
¼ tsp cayenne pepper
½ tsp kosher salt

1 c. panko bread crumbs

vegetable oil

Combine crabmeat, 1½c panko breadcrumbs, parsley, green onion; set aside.

Whisk together eggs and next 5 ingredients. Combine with crabmeat mixture using hands or wooden spoon to keep crabmeat intact.

Form cakes with ¼ c measure on a parchment-lined baing sheet covered with 1c panko. Press cakes into crumbs & sprinkle tops with more crumbs. Chill an hour.

Fry cakes in 2 Tbl oil over med-hi heat in a nonstick pan. Cook cakes in batches so pan isn't crowded. Fry until golden brown, @ 3-4 minutes/side. Drain on paper towels.

Use as an accompaniment to eggs, an appetiizer, or in a sandwich.