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1
Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl.
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2
Use a spatula to carefully fold the ingredients together.
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3
Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
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4
The best crab cakes have nice big chunks of crab in'em.
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5
Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
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6
Press down a bit on each crab cake so that the top is flat.
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7
Don't press too hard or the crab cakes will be hard to get out.
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8
Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
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9
This step will help the cakes stay together when they're browned in the oil.
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10
After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
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11
Fill a shallow bowl with the panko breadcrumbs.
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12
Carefully turn the crab cakes out onto a plate.
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13
Gently roll each crab cake around in the panko breadcrumbs.
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14
Each crab cake should be wearing a light coating of panko.
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15
Test the oil by dropping a pinch of panko into the pan.
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16
It should sizzle.
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17
Saute the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
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18
Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
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19
Serve with remoulade sauce.
