Ingredients
1 lb crab meat
1/4 cup mayonnaise
1 small shallot, minced
2 green onions thinly sliced
2 tsp lemon juice
1/2 tsp smoked paprika (sweet)
1/2 tsp ground black pepper
1/2 tsp salt
1 tbsp dijon mustard
Gently fold the crab meat with all listed ingredients above. Portion the mixture onto 12 small crab cakes. Working on a lightly floured cutting board will make shaping the crab cakes easier. Place in refrigerator for 30 minutes to allow the crab cakes to firm up before breading.
Breading
3 large eggs
coarse salt
1/3 cup all-purpose flour
3 cups panko breadcrumbs
1 cup vegetable oil
In a shallow dish, whisk eggs with 1 teaspoon salt. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
Working with 2 to 3 crab cakes at a time, coat each crab cake with flour, then dip into egg mixture and lastly into the panko breadcrumbs. Heat a pan on the stove-top over medium heat with the vegetable oil and fry the crab cakes for 1 to 2 minutes per side until golden brown.
Makes 12 small cakes.
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