Fresh Crab Cakes

• Vegetarian

• Produce

  • 2 tbsp Chives, Fresh
  • 1 tbsp Flat leaf parsley, fresh
  • 1/2 tsp Lemon rind

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 1/2 tbsp Canola-based mayonnaise
  • 1 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 lb Lump crabmeat, drained and shell pieces removed

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/8 tsp Red pepper, ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1/3 cup Panko

Found on domesticsuperhero.com

Description

Directions

• Combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
• Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
• Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.