I love to get crab cakes when I eat out, but at $14.99 for two SMALL cakes, I have been skipping them a lot lately. I tried the frozen kind you either bake in the oven or brown in a skillet, but they just didn't compare. This recipe tastes just as good as any you will find in a restaurant and isn't that expensive to make (certainly not when you consider that this recipe makes 8 good sized crab cakes).
Restaurant Quality Crab Cakes
1 8oz package crab meat (real or imitation, depending on preference and budget) flaked into small chunks
1 cup panko bread crumbs
1/2 cup regular bread crumbs
1/4 cup mayo
1 tsp prepared Dijon mustard
1 tsp Worcestershire
1/2 tsp pepper
2 eggs, beaten lightly
1. Combine all ingredients well in a medium bowl.
2. Heat a skillet that has been coated with cooking spray on medium heat.
3. Once heated, add the cakes to the pan so that they are not touching. Cook approximately 3-4 minutes on each side, until lightly browned.