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 ...

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 ...

It was one of those occasions when I had no expectations of any great food until I tried this crab dish, scented with achiote and pasilla chilli. I should have asked for the recipe, but we had to ...

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.

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 ...

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 ...