Crab Cake Finalé!

Here’s the last part — now you’re all set to mix it up yourself for your next gathering!

Crab Cakes

1 lb. (can) mini lump crabmeat
¾ cup mayonnaise
Salt and pepper to taste
1 ½ cup of fine ground Japanese breadcrumbs (Panko)

Thoroughly mix crabmeat, mayonnaise and Panko crumbs in large bowl. Season with salt and pepper to taste. Shape by hand into 6 round, flat cakes, approximately 4oz. portions.

Heat oven to 350 degrees.

While oven is heating pour oil of choice into skillet. Use just enough to cover the bottom. Heat oil to medium high and sear both sides of crab cakes to golden brown.

Place in preheated oven and bake for 8 to 10 minutes, until hot throughout.


Presentation: Toss mixed field greens with cranberry vinaigrette. Place on half of medium plate. Place one crab cake in the middle. Top crab cake with generous portion of aioli. Garnish with wedge of lemon if desired. You’ll be the hit of the party!

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