crab cakes chiarello

Ingredients

• Servings: 18
• 1 1/2 cups progresso® panko crispy bread crumbs
• 1 cup mayonnaise or salad dressing
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped chives
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard
• 1/8 teaspoon freshly ground pepper
• 2 drops red pepper sauce
• 2 egg yolks
• 3 (6 ounce) cans lump crabmeat, well drained
• 1 cup progresso® panko crispy bread crumbs
• 2 tablespoons butter, melted
• 1 1/2 teaspoons seafood seasoning

Recipe

Preparation Time: 35 mins Ready Time: 1 hr 5 mins


• heat oven to 425 degrees f. in medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
• shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
• in medium bowl, mix remaining ingredients. dip crab cakes into crumb mixture, coating both sides. place in 2 ungreased 15x10-inch pans with sides.
• bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. serve warm.