Meaty, Tender Crab cakes
Servings: 6
Ingredients
- 1 lb canned crab meat (crab cake blend)
- 1 tbsp Japanese kewpie mayonnaise
- 1 tbsp greek yogurt
- 1 tsp dijon mustard
- ½ small onion finely chopped
- 2 sprigs fresh dill
- salt to taste
- 1 cup japanese panko + 3 tbsp
- 3 tbsp olive oil
Instructions
- Transfer crab meat to small bowl and add chopped onions, mayonnaise, greek yogurt, dijon mustard, 3 tablespoons of panko, dill, and salt. Mix ingredients together gently, do not over mix.
- Take crab mixture and form 2½ inch patties. Do not press hard when forming the patty, it can crack and cause it to disintegrate during cooking process).
- Place panko on a plate and lightly pat each crab cake with panko crumbs. Make sure patties are covered evenly on all sides with panko.
- Heat large skillet over medium heat and add olive oil. Once olive oil starts to sizzle, place crab cakes in the skillet. Cook crab cakes for 3-4 minutes on each side or until golden brown.
- Serve crab cakes warm with lemon wedges and or remoulade sauce.