The Japanese-style bread crumbs called panko make an extra-crispy exterior on these cakes. Serve them with honey mustard as suggested, or with conventional tartar sauce, an equally tasty option.
Recipe courtesy of Hors d'Oeuvre at Home with the Culinary Institute of America; photography by Ben Fink
|1 lb lump crabmeat, picked clean||1 tsp salt|
|2 bacon slices, cooked crisp and crumbled||Pinch of cayenne|
|2 green onions, minced||Mayonnaise as needed|
|2 garlic cloves, minced||2 tablespoons lemon juice|
|1 cup fresh white bread crumbs||1 1/2 cups Japanese-style bread crumbs (panko)|
|1/4 cup finely diced celery||1 cup vegetable oil|
|2 tsp Dijon mustard||1 cup Creole honey mustard|
|2 tsp dry mustard|
Combine the crabmeat, bacon, green onions, garlic, white bread crumbs, celery, Dijon mustard, dry mustard, salt, cayenne, and mayonnaise in a large bowl and mix gently until blended, adding just enough mayonniase to hold the mixture together. Blend in the lemon juice.
Portion the crab cakes into 30 balls, flatten slightly, and bread with Japanese-style bread crumbs. (At this point, the cakes can be wrapped and refrigerated or frozen for later use.)
Heat the oil to 350 degrees F in a saute pan over medium heat. Pan fry the crab cakes in oil until heated through and golden brown on each side, about 4 minutes in all. Drain briefly on paper towels. Serve immediately with the honey-mustard sauce.
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