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

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

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.