Crispy Crab Cakes

0 stars based on 0 votes.
0 ratings
Rate This Recipe

Ingredients

  • 2 green onions, finely chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon TABASCO® brand Buffalo Style Hot Sauce
  • 1 teaspoon Worcestershire sauce
  • 1 egg, beaten
  • 1 1/3 cups Panko bread crumbs, divided
  • 1 pound lump crabmeat, picked over to ensure all shell pieces are removed
  • 1/20 cup cooking oil

Preparation

Combine green onions, mayonnaise, TABASCO® Buffalo Style Sauce, Worcestershire sauce, egg, and 1/3 cup of the bread crumbs in a mixing bowl and mix well. Gently stir in crabmeat, blending well. Shape mixture into eight (2 1/2-inch) patties, pressing gently but firmly, and place on a baking sheet; cover with plastic wrap and refrigerate until well chilled, at least one hour.

Dredge chilled cakes in remaining 1 cup bread crumbs, pressing gently to make crumbs adhere to cakes. Heat oil in a large heavy skillet over medium heat. Pan-fry crab cakes four at a time until golden brown, about 3 minutes per side, turning once. Drain on paper towels and serve hot.

Makes 4 servings.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More