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
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.
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By megalon_8329615
Round Rock, TX
on July 09, 2011
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Alton, I have tried other recipes of your in the past and they worked. This one did not bind together at all. Only one crab cake out of three sort of stayed crab cake shape. When I was done it looked like I had crab hash. An egg would have helped with the binding. I also threw in some chopped green onions. But the taste is great.
By laura9263_11943509
new orleans
on April 20, 2011
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this sucks
By marty824
NYC
on February 07, 2011
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Sorry Alton, this method is a failure. First there was no flavor/seasonings (try using a dash of Old Bay. Second it need a better binding agent, the mayo does not hold it firmly and all you are left with is crab mush. (will use egg white next time.
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