Crab Cakes

Recipe Ingredients

1		Egg
		Juice of 1 lemon
1 cup	237ml	Mayonnaise
2 teaspoons	10ml	Old Bay Seasoning
1 tablespoon	15ml	Chopped parsley
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 lb	454g / 16oz	Crab meat
2 cups	474ml	Panko - divided
1/2 cup	99g / 3.5oz	Butter - (1 stick)

Recipe Instructions

Beat the egg, lemon juice, mayonnaise, seasoning, parsley, salt and pepper until smooth. Gently fold in the crab, then 1 1/2 cups of the panko; do not break up crab. Refrigerate 20 minutes.

Form into 8 cakes, then coat with the remaining one-half cup of panko.

To clarify the butter, melt the butter in a small saucepan over low heat. Skim off the foam and pour off the butter, discarding any milky water on the bottom.

Brown the crab cakes in the butter in a skillet over medium-low heat until golden, 2 to 3 minutes a side. Work in batches. The cakes can be kept in a warm oven until served.

This recipe yields 8 servings.

Each serving: 266 calories; 967 mg. sodium; 88 mg. cholesterol; 16 grams fat; 4 grams saturated fat; 16 grams carbohydrates; 15 grams protein; 0.06 gram fiber.

Source:
The Los Angeles Times, 01-15-2003

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