I had never made crab cakes before and thought they would be super difficult. These were delicious and so simple. I did have to manage them carefully to not break apart when dredging in panko. Thanks, Cooking Light, I will definitely be making them again!
- 1/3 cup chopped red bell pepper
- 2 tbsp mayonnaise
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 green onions, chopped
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 1 1/3 cups panko (Japanese breadcrumbs), divided
- 1 lb lump crab meat (I used 2 6-oz cans), drained
- 2 tbsp olive oil
- Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each in a 3/4-inch-thick patty. Place remaining panko in shallow dish. Gently dredge patties in panko.
- Heat a large skillet over medium-high heat. Add 1 tbsp oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.
Serving: 2 crab cakes, calories: 400.
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