Pacific Lump Crab Cakes
photo by Peter J
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 453.59 g crabmeat (lump crab, dungeness)
- 236.59 ml panko breadcrumbs
- 29.58 ml chives
- 4.92 ml Worcestershire sauce
- 2.46 ml Grey Poupon mustard
- 1 egg
- 118.29 ml mayonnaise
-
Rosemary Mayonnaise
- 118.29 ml mayonnaise
- 4.92 ml fresh rosemary, chopped
- 4.92 ml garlic, chopped
- 1 lemon, juice of
directions
- Mix wet ingredients together and add breadcrumbs.
- Fold in crabmeat, being careful not to break up the larger pieces of crab.
- Form into 2-ounce rounds.
- Coat the outside of cakes with panko breadcrumbs.
- Heat skillet and add olive oil to coat bottom of pan.
- Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
- Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.
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Reviews
RECIPE SUBMITTED BY
Barb G.
Sonora, California