Total Time
30mins
Prep 15 mins
Cook 15 mins

Adapted from Woman's Day Encyclopedia of Cookery (1979 edition).

Ingredients Nutrition

Directions

  1. Leave crabmeat in large lumps.
  2. Melt 1 tablespoon butter; stir in flour and gradually stir in cream.
  3. Cook over low heat, stirring constantly, until smooth and thick; remove from heat.
  4. Combine fresh bread crumbs, egg, green pepper, onion and seasonings; mix in the cream sauce.
  5. Add the crabmeat and mix lightly; Divide into eighths.
  6. Place Panko in a shallow pan and put 1/8 of the crab mixture on top of the crumbs; sprinkle dry crumbs on top and shape into a patty; repeat for the remaining crab mixture.
  7. Heat 2 tablespoons butter in a large heavy skillet and saute crab cakes until lightly browned; add more butter as needed.
  8. Remove carefully and serve warm.

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