Tasty Recipes: Crab Cakes Chiarello

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Crab Cakes Chiarello

"These chunky crab cakes with fresh herbs, mustard, lemon and mayo are coated with seasoned panko bread crumbs, and baked until golden brown."

Ingredients :

• 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

Instructions :

Prep : 35M	Cook : 18M	Ready in : 1H5M

• 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.

Notes :

• Recipe by Michael Chiarello for Progresso® Foods

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