Crab Cakes
These tender crab cakes always hit the spot!
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Ingredients
- 3 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 large eggs lightly beaten
- 1 lb lump crabmeat picked
- 2/3 cup panko
- 2 tbsp finely chopped fresh flat-leaf parsley
- 3 tbsp butter
Instructions
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Whisk together first 5 ingredients in a bowl. Gently stir in crab, panko, and parsley. Shape mixture into 12 (3-inch) patties, pressing gently to flatten. Place patties on a baking sheet; cover with plastic wrap. Refrigerate 1 hour.
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Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add 6 patties to pan; cook 2 1/2 minutes on each side or until golden brown. Remove crab cakes from pan; repeat with remaining 1 1/2 tablespoons butter and remaining 6 patties.
