Best Ever Easy Crab Cakes

Best Ever Easy Crab Cakes

This recipe for {Best Ever} Easy Crab Cakes uses either fresh or canned crab meat, making it something that won’t require running out to the store every time you crave it.

Ingredients

• 1 lb white crab meat , (3 6oz cans will do)
• 3 green onions, cut into finely sliced rounds
• 2 tablespoons chives, chopped
• 2 tablespoons fresh parsley leaves, finely chopped
• 3 tablespoons Fresh lemon Juice
• ½ cup mayonnaise
• ½ cup panko bread crumbs
• salt and pepper, to taste
• ¼ cup all-purpose flour
• 2 eggs, for egg wash
• 1 tablespoon water
• 1½ cups breadcrumbs
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon pepper
• ½ teaspoon salt
• ½ cup vegetable oil
• Cups - Metric

Instructions

• In a large mixing bowl, combine the crabmeat, green onions, chives, parsley, lemon juice, and mayonnaise. Add panko breadcrumbs and fold into the crabmeat mixture.
• Divide the mixture into 6 equal portions and form into thick round cakes (see photos and video in the post)
• Place on a plate, cover with plastic wrap and chill at least 30 minutes. This sets and firms the cakes so are easy to handle for breading and won't flatten when fried.
• In a shallow bowl, add the flour and season with salt & pepper.
• In another bowl, whisk the egg with the water.
• In a third bowl, combine the bread crumbs with paprika, dried oregano, garlic powder, salt, and pepper.
• Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off.  Dredge cakes into seasoned bread crumbs, coating cakes evenly.  Place on a plate until needed.
• In a large saute pan, heat oil and pan fry until lightly golden, about 4 minutes on each side. Place the cakes on paper towels to absorb the oil and season with salt to taste.  Serve Hot.

Source: errenskitchen.com

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