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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Toss 3 cups arugula and 1 cup parsley leaves with fresh lemon juice for a side salad. Ingredients:
1/2 cup fresh yellow corn kernels |
1/4 cup chopped red bell pepper |
3 tablespoons chopped green onions |
3 tablespoons canola mayonnaise |
1 teaspoon dijon mustard |
3/4 teaspoon old bay seasoning |
8 ounces crab claw meat, shell pieces removed |
1 large egg, lightly beaten |
1 1/2 cups panko (japanese breadcrumbs), divided |
cooking spray |
1 1/2 tablespoons butter, divided |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped green onions |
3 tablespoons canola mayonnaise |
2 teaspoons fresh lemon juice |
dash of kosher salt |
1 drop hot pepper sauce |
Directions:
1. To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 cup panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes or until firm.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 3/4 cup panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.
3. Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; swirl to coat. Coat both sides of 4 cakes with cooking spray. Add coated cakes to pan; cook 4 minutes on each side or until golden brown. Remove from pan, and keep warm. Repeat procedure with remaining butter, cooking spray, and crab cakes.
4. To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with cakes.
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