- 1 1/2 cups Progresso® panko crispy bread crumbs
- 1 cup mayonnaise or salad dressing
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped chives
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1/8 teaspoon freshly ground pepper
- 2 drops red pepper sauce
- 2 egg yolks
- 3 (6 ounce) cans lump crabmeat, well drained
- 1 cup Progresso® panko crispy bread crumbs
- 2 tablespoons butter, melted
- 1 1/2 teaspoons seafood seasoning
- Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
- Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
- In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
- Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.
05/17/2018
recipepes.com
Crab Cakes Chiarello, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
