Magnolia’s Charleston Crabcakes

Name: Magnolia’s Charleston Crabcakes
Ingredients: 6 tbsp. olive oil; 1/8 tsp. cayenne pepper; 1/4 tsp. white pepper; 2 tsp. salt or to taste; 3/4 cups panko (You can cut this back to 1/2 cup, as I do, if you are willing to be very gentle turning the cakes as they will be fragile…I think that it is worth it.); 1lb lump or jumbo lump crabmeat (picked over for shells and drained of any liquid); 1/3 cup mayonaise; 1 tbsp. minced fresh tarragon; 1/3 cup minced red bell pepper; 1/2 cup minced red onions

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If you need to make crab cakes for a crowd, try the Oven Baked Crab Cakes with Two Dipping Sauces. For an Asian twist, you can’t beat Spicy Asian Crab Cakes.

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Magnolia’s Charleston Crabcakes
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Ingredients

6 tbsp. olive oil
1/8 tsp. cayenne pepper
1/4 tsp. white pepper
2 tsp. salt or to taste
3/4 cups panko (You can cut this back to 1/2 cup, as I do, if you are willing to be very gentle turning the cakes as they will be fragile…I think that it is worth it.)
1lb lump or jumbo lump crabmeat (picked over for shells and drained of any liquid)
1/3 cup mayonaise
1 tbsp. minced fresh tarragon
1/3 cup minced red bell pepper
1/2 cup minced red onions