Crab Cakes

This tasty, basic recipe works with many kinds of fresh fish. Just grind the fish in a food processor and then mix in the other ingredients.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt 2 teaspoons butter in skillet. Add onion; cook, stirring frequently, until onion turns translucent and start to caramelize, about 5 to 10 minutes. Stir in panko; cook, stirring frequently, until toasted, about 5 minutes. Set aside to cool.

Step 2

Place crabmeat in a large bowl. Add onion mixture, eggs, salt, and mustard; mix well. Add mayonnaise and parsley; mix well again.

Step 3

Working with wet hands, form eight 3-inch crab cakes, about 3/4-inch thick; place on a metal baking sheet, cover and refrigerate for at least an hour to help crab cakes stick together while cooking.

Step 4

Heat skillet and melt 2/3 teaspoon butter. Place a batch of crab cakes in skillet in a single layer and cook until golden, about 3 to 4 minutes per side; remove to a serving plate and cover to keep warm (or place in a 200°F oven to keep warm). Repeat with remaining ingredients.