The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes.
We’ve also included a salmon variation if you’re not in the mood for crab.
Add crab; stir gently just until combined.
Photo: Jen Causey; Food Styling: Tori Cox and Gordon Sawyer; Prop Styling: Audrey Davis
Place remaining 1/3 cup panko in a shallow dish.
Using wet hands, shape crab mixture into 4 equal balls.
Coat balls in the remaining panko.
Gently flatten balls to form 4 (4-inch) patties.
Heat a large nonstick skillet over medium-high heat.
Add oil to pan; swirl to coat.
Add patties; cook 3 minutes on each side or until golden.
Serve with lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
