Easy Crab Cakes

Ingredients

For The Crab Meat Filling:
1 lb white crab meat (3 6oz cans will do)
3 green onions cut into finely sliced rounds
2 tablespoons chives chopped
2 tablespoons fresh parsley leaves finely chopped
3 tablespoons Fresh lemon Juice
½ cup low fat mayonnaise (if using full fat cut measuremt in half)
½ cup panko bread crumbs
salt and pepper to taste

For The Breadcrumb Coating:
¼ cup all-purpose flour
2 eggs for egg wash
1 tablespoon water
1½ cups breadcrumbs
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon pepper
½ teaspoon salt
½ cup vegetable oil

Directions

In a large mixing bowl, combine the crab meat, green onions, chives, parsley, lemon juice, and mayonnaise. Add panko breadcrumbs and fold into the crab meat mixture.

Divide the mixture into 6 equal portions and form into thick round cakes (see photos and video in the post)
Place on a plate, cover with plastic wrap and chill at least 30 minutes. This sets and firms the cakes so are easy to handle for breading and won’t flatten when fried.

In a shallow bowl, add the flour and season with salt & pepper.

In another bowl, whisk the eggs with the water.

In a third bowl, combine the bread crumbs with paprika, dried oregano, garlic powder, salt, and pepper.

Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Dredge cakes into seasoned bread crumbs, coating cakes evenly. Place on a plate until needed.

In a large saute pan, heat oil and pan fry until lightly golden, about 4 minutes on each side. Place the cakes on paper towels to absorb the oil and season with salt to taste. Serve Hot.