Crab Cakes The-Cat-Did-It Style

Name: Crab Cakes The-Cat-Did-It Style
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8-10 serving(s)
Ingredients: 453.59 g lump crabmeat; 354.88 ml panko breadcrumbs; 1 egg; 14.79 ml chives, chopped fine; 44.37 ml parsley, minced; 29.58 ml cilantro, minced; 14.79 ml stone ground mustard; 29.58 ml mayonnaise; 14.79 ml dried red pepper flakes; 29.58 ml butter; 29.58 ml fresh lemon juice; 29.58 ml horseradish; 0.25 ml salt; 0.25 ml pepper; 0.75 ml Tabasco sauce; 0.25 ml celery salt; 1 lemon

Submitted by the-cat-did-it

"This is a creation based on 2 of the crab cake recipes I found online. #50649 and #77897, thanks Laurita and Susan Dillard. They turned out great."

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Ready In:: 40mins
Ingredients:: 17
Serves:: 8

ingredients

453.59 g lump crabmeat
354.88 ml panko breadcrumbs
1 egg
14.79 ml chives, chopped fine
44.37 ml parsley, minced
29.58 ml cilantro, minced
14.79 ml stone ground mustard
29.58 ml mayonnaise
14.79 ml dried red pepper flakes
29.58 ml butter
29.58 ml fresh lemon juice
29.58 ml horseradish
0.25 ml salt
0.25 ml pepper
0.75 ml Tabasco sauce
0.25 ml celery salt
1 lemon

directions

In a bowl mix well 3/4 cup Panko and all other ingredients except crab and butter.
Gently mix in crabmeat to keep from breaking up the chunks.
Shape into 8 or 10 patties and coat with remaining Panko.
Refrigerate till chilled, about 1 hour.
In a skillet heat butter and/or oil on medium heat.
When hot add the crab cakes.
Sear until coating is golden brown and crispy on each side.
Serve with Louis Sauce.