Crab Cakes Chiarello

Crab Cakes Chiarello

These chunky crab cakes with fresh herbs, mustard, lemon and mayo are coated with seasoned panko bread crumbs, and baked until golden brown.

Preparation Time
35 mins
Total Time
35 mins
Calories
269 Calories

Recipe Instructions

Step 1
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.
Step 2
Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
Step 3
In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
Step 4
Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.
Crab Cakes Chiarello
Crab Cakes Chiarello

Ingredients

  • 1 tablespoon lemon juice
  • 2 large egg yolks egg yolks
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • ⅛ teaspoon freshly ground pepper
  • 1 ½ cups Progresso® panko crispy bread crumbs
  • 1 cup mayonnaise or salad dressing
  • 1 tablespoon finely chopped chives
  • 2 drops red pepper sauce
  • 3 (6 ounce) cans lump crabmeat, well drained
  • 1 cup Progresso® panko crispy bread crumbs
  • 1 ½ teaspoons seafood seasoning

Categories

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