The Pioneer Woman Tasty Kitchen
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Crunchy Crab Cakes

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Level: Easy

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Description

These crab cakes are so crunchy and absolutely fabulous. I love this recipe because you can whip it up ahead of time and then cook them whenever you get ready. They can also be baked in the oven if you want to cut down on the fat a bit.

Ingredients

  • 3 cans Lump Crab Meat, Drained (6 Ounce Cans)
  • 1  Egg, Beaten
  • ¼  Medium Sweet Onion, Finely Chopped
  • 2 Tablespoons Light Mayonnaise
  • 2 Tablespoons Lemon Juice
  • ½ teaspoons Old Bay Seasoning
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 2 Tablespoons All-purpose Flour
  • ½ cups Plain Bread Crumbs
  • 1 cup Panko Bread Crumbs
  • 1 Tablespoon Butter
  • 2 Tablespoons Olive Oil

Preparation

In a medium mixing bowl, stir together crab meat, egg, onion, mayonnaise, lemon juice, Old Bay Seasoning, salt, pepper, and flour until well mixed. Add plain bread crumbs and stir until well mixed.

Place panko bread crumbs in a shallow bowl. Drop 1/4 cup scoops of the crab mixture into the panko bread crumbs one at a time. Using your hands, coat the entire outside with the bread crumbs and shape into a round, flat patty. Carefully place the patties on a plate. Continue until all of the mixture is used.

In a large, non stick skillet heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Place the crab cakes in the hot pan. Cook over medium heat until browned on first side (about 5 minutes). As you flip the cakes, add an additional 1 tablespoon of olive oil to skillet. Continue to cook over medium heat until browned on second side. Remove from the oil onto a paper towel lined plate and repeat with the remaining patties if you didn’t do them all in the first pass.

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