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Categories: Appetizers, Fish and Shellfish, Mains

Crab cakes

Dear SOS: The best crab cakes I have ever tasted are from the Boathouse on the Isle of Palms in South Carolina. Can you obtain the recipe? Karen Ayling Sherman Oaks Dear Karen: This recipe calls for panko, Japanese bread ... Read more

Total time: 45 minutes | Serves 8
  • 1 egg
  • Juice of 1 lemon
  • 1 cup mayonnaise
  • 2 teaspoons Old Bay Seasoning
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound crab meat
  • 2 cups panko, divided
  • 1/2 cup (1 stick) butter

Step 1Beat the egg, lemon juice, mayonnaise, seasoning, parsley, salt and pepper until smooth. Gently fold in the crab, then 1 1/2 cups of the panko; do not break up crab. Refrigerate 20 minutes.

Step 2Form into 8 cakes, then coat with the remaining one-half cup of panko.

Step 3To clarify the butter, melt the butter in a small saucepan over low heat. Skim off the foam and pour off the butter, discarding any milky water on the bottom.

Step 4Brown the crab cakes in the butter in a skillet over medium-low heat until golden, 2 to 3 minutes a side. Work in batches. The cakes can be kept in a warm oven until served.

Each serving:
266 calories; 967 mg. sodium; 88 mg. cholesterol; 16 grams fat; 4 grams saturated fat; 16 grams carbohydrates; 15 grams protein; 0.06 gram fiber.
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