Make Crab Cakes Mixture: In a bowl, combine lump crab meat, mayo, beaten eggs, panko bread crumbs, green onions, Worcestershire sauce, lemon juice, paprika, salt, and pepper. If adding the Tabasco ...

Season with cayenne, salt and white pepper; mix in fines herbs, lemon zest, egg white, 1/2 cup of the panko, stir well to combine. Chef Bistrong forms his crab cakes into square rather than round ...

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 ...

In this week's "What's on the Menu?" segment on Weekend Today in Central York, viewers learn how to make Cajun Crab Cakes ...

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.

(For crab, don't process meat.) Transfer meat to a medium-sized bowl. Add 1/3 cup panko (reserve 2/3 cup for coating exterior of cakes) and all remaining ingredients except olive oil. Mix well and ...

These crab cakes are made with imitation crab meat, which is mixed with Asian-inspired ingredients like soy sauce, ginger, and green onions. They are then coated in panko breadcrumbs and pan-fried ...

Place remaining Panko in a bowl. One at a time ... Once the bacon is removed, add the crab cakes to the pan, cooking in the bacon grease until golden brown on the underside, flip carefully ...

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 ...

Form cakes with the mixture, and coat with extra panko if they’re too wet ... and you can use lobster or scallops instead of crab, but the sweetness of the crab combined with the cajun really ...