Ingredients

The following ingredients have 6 Servings
  • 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 low fat mayonnaise ((if using full fat cut measuremt in half))
  • 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

Instruction

  • 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 eggs 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.