Beat 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.

Place crabmeat and milk in bowl, making sure crab is totally submerged. Cover and refrigerate for at least 20 minutes. Meanwhile, place ¾ cup panko in small zipper-lock bag and finely crush with ...

Panko also works well as a binder in situations such as meatballs or crab cakes where you might otherwise grab a more sandy-textured variety. Our top 10 recipes of 2020 are, fittingly, full of comfort ...

Mini crab cakes recipe. Makes 20-25 cakes. Ingredients: 1/2 cup mayonnaise; 1/2 lemon, juiced; 1 teaspoon Old Bay seasoning; 1/4 teaspoon salt; 2 tablespoons minced onion ...

It is just the best crab cake. Could you get the recipe? That would be great. ... 1 pound jumbo lump crab meat, cleaned, Panko breadcrumbs, for dredging. 1 1/3 cups coleslaw, ...

The key to slimming down these crab cakes is to make them taste crispy and crunchy without dunking them in sizzling oil. Coating the crab cakes with a generous amount of panko plus a little ...

In a large bowl mix all ingredients except crab and panko crumbs. Gently mix in the crab and add 1/4 cups panko crumbs into the mixture. The remaining panko crumbs put in a shallow bowl. Shape ...

Try these easy crab cake stuffed mushroom caps for a New Year's Eve appetizer to serve to family and friends. This recipe makes six servings and takes 15 minutes of cook time.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering.

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting ...