Lemony Crab Cakes
Lemony Crab Cakes by Paula Deen: Creamy crabmeat, tangy lemon, and Old Bay Seasoning in a light panko crust. Perfect for entertaining.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Microplane
- Nonstick skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Whisk
- Stove
- Refrigerator
- Plate
- Serving platter
Ingredients
- 1 cup panko (Japanese bread crumbs), divided
- 2 tablespoons mayonnaise
- 1 large egg, lightly beaten
- 2 teaspoons whole-grain Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon lemon zest
- 1 (8-ounce) container fresh lump crabmeat, drained and picked free of shell
- 2 tablespoons unsalted butter
- 3 tablespoons Olive oil
- fresh arugula
- Lemon wedges
- 3 tablespoons mayonnaise
- ½ teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon whole-grain Dijon mustard
- ½ teaspoon Old Bay Seasoning
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