June 14, 2016
Main Dish, Shellfish, Crab meat,
Eggs, Appetizers, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Spicy more
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"This is a lighter version of crab cakes that uses panko instead of bread crumbs, resulting in a fluffier crab cake. You do have to be a bit careful when handling and turning the crab cakes, but it's well worth the effort. The sauce can be adjusted to your level of spiciness, and will have you licking the spoon! Serves 4 as an entree, or 8 as an appetizer."
In a medium bowl, combine the first 8 ingredients. Add 1/2 cup panko and crab; toss gently. Let stand for 20 minutes. Meanwhile, make the sauce (see Step ).
Divide crab mixture into 8 equal portions and shape each into a patty. Place the remaining panko in a shallow bowl. Place a patty in the bowl and scoop panko to cover, pressing lightly, and put on a small tray. Repeat with remaining patties.
Heat a large skillet over medium-high heat. Add 2 tablespoon canola oil to pan. Add 4 crab cakes to pan; cook 4 minutes and then turn gently. Cook for another 4 minutes or until golden brown. Remove from pan; keep warm. Repeat procedure with 2 more tablespoons oil and crab cakes.
In a small bowl, combine all the sauce ingredients. Let stand for the flavors to meld while the crab cakes are cooking.
Serve the crab cakes with a dollop of the spicy sauce.
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