Pan Fried Crab Cakes

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Makes: 4

stellar crab cakes. try em!

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Ingredients [?]

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  • add   1/4 cup mayonnaise
  • add   1/4 cup minced green onions
  • add   2 large egg yolks
  • add   2 tablespoons fresh lemon juice
  • add   1 teaspoon minced fresh tarragon
  • add   1 teaspoon minced fresh cilantro
  • add   1 tablespoon Dijon mustard
  • add   1 tablespoon finely grated lemon peel
  • add   1/4 teaspoon black pepper
  • add   1 pound Dungeness crab meat, or your
  • add   preferred local crab such as Blue crab
  • add   2 cups panko (Japanese breadcrumbs)*
  • add   2 tablespoons (or more) butter
  • add   4 tablespoons (or more) olive oil


  1. Line a baking sheet with waxed paper.Whisk together the mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel and black pepper in large bowl.
  2. Add in crabmeat and 1 cup of panko, breaking up crabmeat slightly.
  3. Let the mix stand for 10 minutes. Form crab mixture into sixteen 2-inch-diameter patties, using about a ? cup for each cake.
  4. Place the patties on the parchment paper-lined baking sheet.
  5. Cover and chill for at least 1 hour, but can be held for up to 24 hours.
  6. Melt 1 tablespoon butter with 2 tablespoons of olive oil in each of 2 heavy large skillets over medium-high heat.
  7. Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed) about 5 minutes total.
  8. Transfer cakes to napkins to drain off any excess oil. Plate crab cakes with a dollop of remoulade on top of each.
  9. A small salad of mixed greens is an excellent accompaniment with this dish.

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