Keep a good spring thing going, with crab cakes you can make at home.
Ingredients
- 12 ounces fresh jumbo lump crabmeat, drained and picked over
- 12 ounces fresh lump crabmeat, drained and picked over
- 4 1/2 tablespoons salted butter, melted and cooled
- 4 1/2 tablespoons chopped scallions (from 4 scallions)
- 1 1/2 tablespoons finely chopped fresh flat-leaf parsley
- 1 1/2 tablespoons finely chopped fresh dill
- 1 1/2 teaspoons lemon zest plus 1 1⁄2 Tbsp. fresh juice (from 1 lemon)
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons hot sauce (such as Tabasco)
- 3 large eggs, lightly beaten
- 1 large garlic clove, minced (about 2 tsp.)
- 2 1/4 cups panko (Japanese-style breadcrumbs), divided
- 4 tablespoons canola oil
How to Make It
Step 1
Prepare the Crab Cakes: Place first 11 ingredients and 1 3⁄4 cups of the panko in a large bowl, and gently combine.
Step 2
Shape crabmeat mixture into 6 (3-inch) cakes, about 6 1⁄2 ounces each. Sprinkle remaining 1⁄2 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Cover and chill until slightly firm, about 15 minutes.
Step 3
Preheat oven to 375°F. Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high. Gently reshape 3 Crab Cakes, and place in hot oil. Cook until golden brown, 4 to 5 minutes on each side. Transfer to a wire rack set in a baking sheet. Repeat with remaining oil and cakes. Place baking sheet in preheated oven, and bake cakes until heated through, about 10 minutes.
https://www.southernliving.com/recipes/best-ever-crab-cakes-recipe
