parsley, scallions, and egg. Add crab meat, season with salt and
n the preheated oven until crab cakes are golden brown, about 30
Sort through crab and discard any bits of
Crab Cakes:
Combine mayo, green onions,
CRAB CAKES:
Combine first seven ingredients and gently add in the crab meat
eady to use.
Make crab cakes:
Wash leek well in
hills.
To prepare the crab cakes, melt 1 tablespoon of butter
CRAB CAKES.
Mix all ingredients well
set aside.
For the crab cakes:
Place 1/4 cup
BITE-SIZE CRAB CAKES:
Combine first 8 ingredients in a bowl.
Gently fold crabmeat into mayonnaise mixture.
Cover and chill 30 minutes or several hours.
Stir egg and 1/3 cup panko into crabmeat mixture.
Shape mixture into 20 (1 1/2-inch) patties.
Dredge in remaining panko.
Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
Serve with Ginger Aioli.
GINGER AIOLI:
Combine all ingredients in a small bowl.
b>crab mixture and lightly fold together.
Gently shape into 20 cakes
Crab cakes: Spread the crab meat out in a flat
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt
To prepare the crab cakes, tear up the bread and
ot to break up the crab meat too much.
Form
ntil ready to serve.
Crab Cakes:
In a medium bowl
efrigerate until serving time.
CRAB CAKES: In large bowl, mix
0 minutes.
To prepare crab cakes, place bread in a food
then gently fold in the crab meat. Season to taste with
25 degrees.
Combine the crab meat, mayonnaise, Dijon mustard, whole