Home Cooks > Recipes > Crunchy Crab Cakes

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Yield: Makes 10 medium sized patties

1 pound crabmeat, picked free of shells
1 cup Kikkoman Whole Wheat Panko, divided
1/2 cup green onion, diced
1/3 cup mayonnaise
3 large eggs, divided
2 teaspoons Worcestershire sauce
1 tablespoon yellow mustard
1/4 cup minced garlic
1 teaspoon seasoned salta
1/4 cup fresh lemon juice
Flour for dusting
Vegetable oil for pan frying


In a large bowl, mix together crabmeat, 1/3 cup Whole Wheat Panko, green onions, mayonnaise, 1 egg (beaten), Worcestershire sauce, mustard, garlic, seasoned salt and lemon juice.  Shape into patties, and dust with flour, refrigerate until ready to pan fry.  Meanwhile, beat 2 remaining eggs in a medium bowl.  Pour remaining 2/3 cup Whole Wheat Panko in a medium bowl.  Pour 1/4 inch oil in a large skillet over medium heat.  Bread the crab patties by dipping in egg and then bread crumbs.  Fry in hot oil until browned about 3-4 minutes per side.

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