Old Bay® seasoning gives these bite-size crab cakes their zing. Dunked in a spiced tartar sauce they make a fun finger food, or stuff them in a French roll with sauce-drizzled veggies to make a New Orleans-style po’boy.
FOR CRAB CAKES:
3/4 cup panko bread crumbs
Vegetable oil, for frying
2 cans (6 ounces each) lump crabmeat, drained, Crown Prince®
2 tablespoons mayonnaise, Best Foods®
1 egg
2 teaspoons lemon juice
1/2 teaspoon seafood seasoning, Old Bay®
1/4 teaspoon celery salt
FOR SAUCE:
2/3 cup tartar sauce,
2 tablespoons Dijon mustard, Grey Poupon®
1/2 teaspoon seafood seasoning, Old Bay®
For crab cakes, pour 1/2 cup of the panko bread crumbs into a shallow dish and set aside. In a large skillet, heat 1 inch oil over medium-high heat. (The oil is ready when a drop of water splatters in the skillet.)
In a medium bowl, mix together all crab cake ingredients with remaining 1/4 cup panko bread crumbs. Form into 11/2-inch balls. Roll balls in reserved panko bread crumbs until well coated.
When oil is ready, carefully slide crab cake fritters into skillet. Fry until golden brown, turning often, about 4 to 5 minutes. Drain on a paper towel-lined plate.
For sauce, combine all sauce ingredients in a small bowl. Serve on the side of crab cake fritters.
Tip: Panko is coarsely ground, Japanese-style bread crumbs. Look for them in the Asian section of your supermarket.
8 Servings