Be prepared to amaze yourself and your family! The texture of these cakes is soft and tender. But the flavor.... WOW! It will get you with each bite.
To a bowl, add:
2 (6 oz) cans White Crab Meat, well drained
1 Tbsp. Fresh Parsley, chopped
2 Tbsp. Onion, finely diced
1/2 Tbsp. Sweet Pickle, finely diced
Zest of 1/2 a Lemon
Juice of 1/2 Lemon
1/2 Tbsp. Dijon Mustard
2 Eggs
Pinch of Salt
Pepper to taste
1/3 cup Mayonaisse
1/3 cup Panko Crumbs
Stir until well combined. Fold in:
1 (6 oz) can Lump Crab Meat, well drained
Place a layer of Panko crumbs onto a cookie sheet. Using an ice cream scooper, form your crab mixture into 6 cakes. Top with additional panko and place in refrigerator for about 15 minutes to rest. Heat your skillet with about 1/4” depth of vegetable oil over a medium heat. Remove crab cakes from fridge and gently pat cakes to adhere panko crumbs. Cook 2-3 minutes per side until a beautiful golden brown. Serve with Lemon Aioli for an extra treat. Enjoy!