Crab cakes

Time 45 minutes
Yields Serves 8
Crab cakes

Beat the egg, lemon juice, mayonnaise, seasoning, parsley, salt and pepper until smooth. Gently fold in the crab, then 1 1/2 cups of the panko; do not break up crab. Refrigerate 20 minutes.


Form into 8 cakes, then coat with the remaining one-half cup of panko.


To clarify the butter, melt the butter in a small saucepan over low heat. Skim off the foam and pour off the butter, discarding any milky water on the bottom.


Brown the crab cakes in the butter in a skillet over medium-low heat until golden, 2 to 3 minutes a side. Work in batches. The cakes can be kept in a warm oven until served.

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