Baby Crab Cakes Recipe

1. 1

   Combine the green onions, cilantro and crab in a large bowl and toss with a fork to mix.

2. 2

   Add in the Worcestershire and warm sauce and toss again, being careful not to break up the crab too much.

3. 3

   Add in the panko and mayonnaise and toss again.

4. 4

   Season with salt and pepper to taste.

5. 5

   Add in the egg and mix well without breaking up the crab.

6. 6

   Shape the mix into 2-inch round cakes and lay out on baking sheet lined with wax paper.

7. 7

   Cover with more wax paper and refrigerateat least 1 hour to hard up.

8. 8

   Pour the oil to a depth of about 1/2 inch in a large skillet and heat over medium heat till warm.

9. 9

   Add in the butter.

10. 10

    When it has melted, carefully lay the crab cakes in without crowding the pan (work in batches).

11. 11

    Fry 2 min on each side till crisp and brown.

12. 12

    Drain on paper towels and serve warm (with salsa, tartar sauce or possibly a puree of roasted red peppers).

13. 13

    This recipe yields 4 to 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.