Shape crab mixture into 24 cakes each about 2 inches wide and 1 2 inch thick.
Panko crab cake recipe.
It should be 1 2 cup not 1 4 cup.
In a large skillet melt 1 tablespoon of the butter in 2 tablespoons of the oil.
The shaped crab cakes need to chill in the refrigerator for at.
Put remaining 1 cup panko in a shallow bowl.
Cover and refrigerate 30 minutes to an hour.
Turn each cake in panko to coat on all sides pressing gently to make crumbs adhere.
2 pounds fresh jumbo lump crabmeat picked over for shells and cartilage.
Coat the crab cakes with the remaining bread crumbs and transfer to a baking sheet lined with waxed paper.
Pour mayonnaise mixture over the crab mixture and lightly fold together.
Stir in 3 4 cup panko chives salt and pepper.
An earlier version of this recipe had an incorrect amount for the panko.
Mist the crab cakes with cooking spray and cook sprayed side.
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Heat the remaining 1 tablespoon olive oil in the skillet over medium high heat.
In a small bowl whisk together mayo egg dijon mustard worcestershire and hot sauce and season with salt and pepper.
Whisk first 7 ingredients in a medium bowl.
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1 4 cup chopped chives.
Place cakes slightly apart in an oiled 12 by 17 inch baking pan.
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In a medium bowl stir together crabmeat panko and parsley.
Coat the crab cakes with the remaining 1 2 cup panko.
Cover and store in refrigerator until ready to use.
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When the foam subsides add half the crab cakes and cook over moderate heat until golden and crisp 2 to 3 minutes per side.
Divide into 6 equal portions.
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