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 ...

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 ...

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, ...

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 ...