Maryland style Crab Cakes

Mix cooked crab meat with diced celery, minced chives, mayonnaise, Dijon mustard, hot sauce (Tapatio), egg and Authentic Japanese Panko (code 01020). Gently blend until all ingredients are moist. Form into 2 oz crab cakes; dip into an egg wash and roll in Panko breadcrumbs gently pushing Panko into surface of the crab cake. Deep fry at 350-375°F until done. For a lighter taste, brush breaded crab cakes with melted butter and bake at 350°F oven until done or grill on a flat grill until done. Serve with lemon and cocktail sauce.

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