| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 15 min | 30 min |
Servings
8
Ingredients
1 pound Lump crab meat
1/2 cup Mayonnaise
1 tablespoon Dijon Mustard
1 cup Red onions fine dice
1 cup Celery fine dice
1 tablespoon Lemon zest
2 tablespoons Green onions thinly sliced
2 cups Panko Bread Crumbs
1/2 cup Canola oil
1 cup All Purpose Flour for dusting
Directions
Place your lump crab meat into a medium bowl and check for shells. Add in the mayo, mustard, onions, celery and green onions, lemon zest and gently stir until the ingredients are combine. Begin adding the bread crumbs until the cakes can hold their shape. Form into the desired size and chill. I usually form them into a 2 ½ “ ring mold. When the crab cakes are chilled dust with flour. Place in a sautee pan over medium heat and cook each side until it is golden brown, about four minutes per side. Serve with your favorite dipping sauce. Enjoy!
