Crab Cakes or Fritters

Name: Crab Cakes or Fritters
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 to 6 cakes, 16 fritters
Cuisine: american
Ingredients: 1 cup lump or backfin crabmeat; 1 cup special crabmeat (small pieces white crabmeat); 1/2 cup mayonnaise; 1/2 teaspoon freshly ground black pepper; 1/2 lemon, juiced; 1 1/2 cups panko bread crumbs; Vegetable oil, for frying

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Level: Easy
Total: 22 min

Prep: 15 min
Cook: 7 min

Yield: 4 to 6 cakes, 16 fritters

Level: Easy
Total: 22 min

Prep: 15 min
Cook: 7 min

Yield: 4 to 6 cakes, 16 fritters

Ingredients

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1 cup lump or backfin crabmeat

1 cup special crabmeat (small pieces white crabmeat)

1/2 cup mayonnaise

1/2 teaspoon freshly ground black pepper

1/2 lemon, juiced

1 1/2 cups panko bread crumbs

Vegetable oil, for frying

Directions

If using a deep fryer, heat vegetable oil to 375 degrees F.
In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.