Make Crab Cakes Mixture: In a bowl, combine lump crab meat, mayo, beaten eggs, panko bread crumbs, green onions, ...

Cover the crab cakes with the rest of the panko. Heat the oil in a nonstick skillet, and saute the crab cakes for about one minute each side, and then set aside. Right before serving, heat them in the ...

Fold in the crab, form into 4 patties and coat with the panko . Transfer the crab cakes to a lightly oiled baking sheet; chill. 3. Preheat the broiler and position a rack 8 inches from the heat.

You can use panko breadcrumbs here, but I’m partial to crushed saltine crackers. Either way, this recipe only uses just enough to hold the cakes together (no bready texture here!). It’s really all ...

Mix herbs, egg, mayo, panko, lime juice, yuzu juice, chili paste. Gently fold in cooked crab meat. Form into cakes using ring mold. Cook at 415F for 10 min or until golden brown. Add all ingredients ...

Combine all the crab cake ingredients in a bowl (reserving one cup of Panko for the coating). Form into 4 patties, about 1 inch thick. Place remaining Panko in a bowl. One at a time, place the ...

This technique will work with any good crab cake recipe, but if you need some inspiration, check out our classic Maryland crab cakes. Mix your ingredients and form into patties as normal.