Ingredients
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16
-
1/4
-
1/4
-
1/4
-
1
-
1
-
1
-
1 1/4
-
-
-
-
-
-
-
Directions
Oven-Roasted Crab Cakes, We had about a bunch of king crab left over and my hubby wanted me to make crab cakes with it I’d never made them before so I did some research This recipe is a combination of a few different ones – but came out GREAT! He was VERY happy and it is now going to be a repeat recipe! Hope you enjoy it too!, Very very good , We had about a bunch of king crab left over and my hubby wanted me to make crab cakes with it I’d never made them before so I did some research This recipe is a combination of a few different ones – but came out GREAT! He was VERY happy and it is now going to be a repeat recipe! Hope you enjoy it too!
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Steps
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1
Done
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Sort Through Crab and Discard Any Bits of Shell. Press Out Moisture With Paper Towels. |
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2
Done
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in a Large Bowl, Combine Celery, Minced Chives, Mayonnaise, Egg, Mustard, and Old Bay; Mix Well With a Fork. |
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3
Done
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Add Crab and 1/4 Cup Panko; Stir Gently Just to Mix. |
|
4
Done
|
Put in Fridge For 1/2 an Hour or More If Time Permits. |
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5
Done
|
Put Remaining Panko in a Shallow Bowl. |
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6
Done
|
Shape Crab Mixture Into About 6 Cakes About a 1/2 Inch Thick. |
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7
Done
|
Place Each Cake in Panko to Coat on Each Side - Place on Baking Stone or Dish and Reform Into Shape. Should Be Sort of Flat Across - About a 1/2 Inch Thick - and Formed Around the Edges. |
|
8
Done
|
Bake in a 475f Regular or Convection Oven Until Golden Brown, 15 to 18 Minutes. |
|
9
Done
|
With a Spatula, Transfer Crab Cakes to a Platter. Add Any Sauce You Want - but They Turned Out Great Without Any Sauce. |
