These crab cakes are made of simple ingredients: onion, garlic, paprika,
mustard and an egg and bread crumbs to hold them together. Just add enough bread crumbs to bring them together. Shape them into patties very gently, sauté them in a little oil for 5 or 6 minutes on each side until golden and you have a delicious meal ready to eat. Dijon
You can use any kind of bread crumbs you wish; regular bread crumbs are part of the original recipe. However, I usually use Panko bread crumbs. Panko is used in Japanese cuisine as a crunchy breading for fried foods, as a filler or as a crunchy topping for casseroles. Japanese bread is made from flour that has a higher gluten content than flour used for bread-baking in
. The resulting texture is chewier and fluffier and the Panko bread crumbs absorb less oil when cooking. I love them but, have a difficult time finding them in the stores in this area so I purchase them from this company. What a difference they make! America
The crab cakes take very little time to mix together, just 30 seconds and use a light hand when bringing it all together! These are great crab cakes with lots of flavor and spice!
2 cups lump crab meat (16 ounce can)
¼ cup Panko or other bread crumbs
¼ cup low-fat mayonnaise
½ small onion, diced
¼ cup Parmesan cheese, grated
seasoning Old Bay
1 teaspoon chopped garlic
½ teaspoon smoked paprika
Cayenne pepper, optional
Salt and pepper, to taste
¼ cup canola oil
Slightly beat egg in a small bowl and stir in mayonnaise.
Add onion, Parmesan cheese,
seasoning, garlic, paprika, cayenne, mustard, salt and pepper, if desired. Old Bay
Add crab meat and bread crumbs. Mix quickly.
Shape into 5 or 6 crab cakes.
Heat oil in skillet over medium-high heat.
Add crab cakes and cook until golden, 5-6 minutes per side.
Drain on paper towel lined plate.
Serve with tartar sauce.
Pam’s note: I usually place the crab cakes on a plate and set it in the refrigerator for an hour or so before frying. This allows the mixture to bind.