RECIPE SUBMITTED BY Teresa Smith
Oven Fried Panko Crab Cakes
1 lb Jumbo Lump Crabmeat (I get mine only at Costco)
1 large egg
1/4 cup mayonnaise
3/4 cup Panko plain breadcrumbs
1/4 cup evaporated milk
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of salt
1/8 teaspoon pepper
1 tablespoon chopped parsley
Non stick butter spray or melted butter for drizzling
Preheat oven to 400 degrees. In a small bowl, soak the panko breadcrumbs in milk for one minute. Whisk the egg, mayo, Old Bay seasoning, Worcestershire sauce, and salt and pepper. Stir in breadcrumbs and mix well.
Gently stir in crabmeat and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Shape the mixture into rounded mounds (I got 4 big baseball sized crab cakes from this recipe). Do not flatten or make into patties. Place on lightly sprayed baking sheet with sides and cover with plastic wrap. Chill in refrigerator for at least an hour or more.
Drizzle butter all over the tops of crab cakes or spray the tops very lightly with non stick butter spray for browning. Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan in between crab cakes. This will keep the high temperature from burning the bottoms. Bake in hot 400 degree oven on center rack for 10-15 minutes depending on the size you made your crab cakes. Yum!
Oven Fried Panko Crab Cakes
1 lb Jumbo Lump Crabmeat (I get mine only at Costco)
1 large egg
1/4 cup mayonnaise
3/4 cup Panko plain breadcrumbs
1/4 cup evaporated milk
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of salt
1/8 teaspoon pepper
1 tablespoon chopped parsley
Non stick butter spray or melted butter for drizzling
Preheat oven to 400 degrees. In a small bowl, soak the panko breadcrumbs in milk for one minute. Whisk the egg, mayo, Old Bay seasoning, Worcestershire sauce, and salt and pepper. Stir in breadcrumbs and mix well.
Gently stir in crabmeat and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Shape the mixture into rounded mounds (I got 4 big baseball sized crab cakes from this recipe). Do not flatten or make into patties. Place on lightly sprayed baking sheet with sides and cover with plastic wrap. Chill in refrigerator for at least an hour or more.
Drizzle butter all over the tops of crab cakes or spray the tops very lightly with non stick butter spray for browning. Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan in between crab cakes. This will keep the high temperature from burning the bottoms. Bake in hot 400 degree oven on center rack for 10-15 minutes depending on the size you made your crab cakes. Yum!
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