It seems like recipes for crab cakes have been everywhere lately. So when I grabbed an issue of Cooking Light at the store and saw crab cakes on the cover, I knew I wanted to make them. Neither Shane nor I could remember ever having crab cakes before so we were looking forward to trying them.
We basically stuck to the recipe as it was printed except we skipped the final dredge in the panko. These were really easy to make and we both ended up really liking them! The crab meat was a little expensive so we probably won’t make them regularly, but it’s nice to have something else to add to the dinner rotation occasionally!
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
3 tablespoons light mayonnaise
2 teaspoons dijon mustard
3/4 teaspoon Old Bay seasoning
1/2 teaspoon worcestershire sauce
2 egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 cups panko, divided
1 tablespoon olive oil, divided
Combine onion, parsley, mayonnaise, mustard, Old Bay seasoning, worcestershire sauce and egg whites in a medium bowl. Gently fold in the crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.
Divide crabmeat mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to the pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray and 4 remaining crab cakes.