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Categories: Appetizers, Fish and shellfish, Main courses

Baby crab cakes

Baby crab cakes
Bob Chamberlin / Los Angeles Times

Like every other red-meat-eating American, I've swallowed the idea that the grill is the greatest innovation since fire itself. But ever since a friend subjected me to an entire meal cooked on one, I've been wise to its limitations. Grilled ... Read more

Total time: 15 minutes, plus 1 hour chilling | Serves 4 to 6
Note: Panko are Japanese bread crumbs and available at Asian and specialty markets.
  • 4 green onions, green parts only, chopped
  • 3 tablespoons chopped cilantro
  • 1 pound lump crab meat, picked over to remove any cartilage, drained, if necessary
  • 1/8 teaspoon Worcestershire sauce
  • 1/8 teaspoon hot pepper sauce
  • 1/2 cup panko or fine dry bread crumbs
  • 1/4 cup mayonnaise
  • Salt, pepper
  • 1 egg
  • Peanut oil
  • 2-3 tablespoons butter

Step 1Combine the green onions, cilantro and crab in a large bowl and toss with a fork to mix. Add the Worcestershire and hot sauce and toss again, being careful not to break up the crab too much. Add the panko and mayonnaise and toss again. Season with salt and pepper to taste. Add the egg and mix well without breaking up the crab. Shape the mixture into 2-inch round cakes and lay out on baking sheet lined with wax paper. Cover with more wax paper and chill at least 1 hour to firm up.

Step 2Pour the oil to a depth of about 1/2 inch in a large skillet and heat over medium heat until hot. Add the butter. When it has melted, carefully lay the crab cakes in without crowding the pan (work in batches). Fry 2 minutes on each side until crisp and brown. Drain on paper towels and serve hot (with salsa, tartar sauce or a puree of roasted red peppers).

Each serving:
229 calories; 339 mg. sodium; 113 mg. cholesterol; 14 grams fat; 3 grams saturated fat; 8 grams carbohydrates; 18 grams protein; 1 gram fiber.
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