"cheesecake Factory" Crab Cakes

Recipe by - Momma Loon
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READY IN: 10mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl.
  • Use a spatula to carefully fold the ingredients together.
  • Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
  • The best crab cakes have nice big chunks of crab in'em.
  • Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
  • Press down a bit on each crab cake so that the top is flat.
  • Don't press too hard or the crab cakes will be hard to get out.
  • Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
  • This step will help the cakes stay together when they're browned in the oil.
  • After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
  • Fill a shallow bowl with the panko breadcrumbs.
  • Carefully turn the crab cakes out onto a plate.
  • Gently roll each crab cake around in the panko breadcrumbs.
  • Each crab cake should be wearing a light coating of panko.
  • Test the oil by dropping a pinch of panko into the pan.
  • It should sizzle.
  • Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
  • Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
  • Makes 6 small crab cakes.
  • Serve with remoulade sauce.
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