Crab cake recipes

Ingredients

• 2/3 cup panko (Japanese breadcrumbs), divided


• 1 tablespoon minced fresh flat-leaf parsley


• 2 tablespoons finely chopped green onions


• 2 tablespoons canola mayonnaise


• 1 teaspoon lemon juice


• 1 teaspoon Dijon mustard


• 1/2 teaspoon Old Bay seasoning


• 1/2 teaspoon Worcestershire sauce


• 1/8 teaspoon kosher salt


• 1/8 teaspoon ground red pepper


• 1 large egg, lightly beaten


• 8 ounces lump crabmeat, shell pieces removed


• 1 tablespoon olive oil


• 1 lemon, quartered

How to Make It

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 salmon cake and 1 lemon wedge) Calories 210; Fat 11g (sat 4g); Sodium 307mg