Crab Cakes

Name: Crab Cakes
Prep time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 cup Lump Crabmeat (1 cup lump crabmeat); 1 cup Special Crabmeat (1 cup special crabmeat (small pieces white crabmeat)); ½ cup Mayonnaise (1/2 cup mayonnaise); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); 1 piece Lemon Juice (1 lemon, juiced); 0.13 tsp Hot Sauce (1/8 tsp hot sauce); ¼ tsp Worcestershire Sauce (1/4 tsp Worcestershire sauce); 1 ½ cup Panko (1 1/2 cups panko breadcrumbs, divided); 5 ½ cup Canola Oil (5 1/2 cups canola oil, for frying)

Crab Cakes - Mains (Japanese)

22 minJapanese

Servings4

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Dairy Free
Pescatarian

Steps

1For crab cakes: Heat 1 inch of canola oil in an 11-inch straight-sided sauté pan fitted with a deep-fry thermometer.
2Combine the crabmeat, mayonnaise, pepper, lemon juice, hot sauce, Worcestershire sauce, and half of the panko breadcrumbs in a large bowl. Form into equal sized cakes. Place the remaining panko breadcrumbs in a pie plate and coat the cakes evenly. When the oil reaches 375ºF, pan-fry the cakes until golden brown, 2-3 minutes per side. Drain the finished cakes on a wire rack set over a half-sheet pan lined with paper towels.