1 cup Panko, Japanese style breading 1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 green onion, finely chopped
1/2 teaspoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1 pound fresh lump crab meat
Combine 1/2 cup of the Panko, mayonnaise, beaten egg, mustard, green onions, Worcestershire sauce, Old Bay Seasoning and crab meat in a large bowl, gently with hands. Form into 6 patties.
Place remaining 1/2 cup of Panko on a piece of Seran wrap and use this to coat the 6 patties with Panko, then set aside coated crab cakes on a sheet of waxed paper.
*When forming patties it may help to refrigerate crab mixture first then pack into a measuring cup and turn upside down onto the Panko. Press with your hand or a piece of seran wrap and shape into a patty then continue to cover the top and sides with additional Panko.
In a large deep skillet pour in enough vegetable or olive oil to a depth of approximately 1/2" and heat over medium high heat until very hot but NOT SMOKING. Carefully add crab cakes to hot oil with the aid of a spatula to avoid splattering and cook until golden brown, approximately 3 minutes. Carefully flip crab cakes and brown other side, then remove with a slotted spatula to a baking sheet or platter lined with paper towels to drain.
Serve hot.
Servings: 6 crab cakes
Nutritional Value per Crab Cake
Calories 182
Total Fat 6.2g
Saturated Fat 1.1g
Cholesterol 94.5mg
Sodium 416.2mg
Carbohydrates 15.8g
Fiber 1g
Sugars 1.9g
Protein 15.2g
Nutritional Value does not include oil that crab cake is fried in.
