- 3 spray(s) cooking spray
- 4 tsp salted butter, divided
- 1 medium uncooked onion(s), minced
- 2/3 cup(s) dried plain breadcrumbs, panko-variety
- 1 pound(s) lump crabmeat
- 2 large egg(s), beaten
- 1 Tbsp sherry (dry or sweet)
- 1 tsp table salt
- 1 tsp Dijon Mustard
- 1 1/2 Tbsp light mayonnaise
- 1/4 cup(s) fresh parsley, fresh, minced (or a mix of parsley and dill)
- Coat a large skillet with cooking spray; set over medium heat. Melt 2 teaspoons butter in skillet. Add onion; cook, stirring frequently, until onion turns translucent and start to caramelize, about 5 to 10 minutes. Stir in panko; cook, stirring frequently, until toasted, about 5 minutes. Set aside to cool.
- Place crabmeat in a large bowl. Add onion mixture, eggs, sherry, salt and mustard; mix well. Add mayonnaise and parsley; mix well again.
- Working with wet hands, form eight 3-inch crab cakes, about 3/4-inch thick; place on a metal baking sheet, cover and refrigerate for at least an hour to help crab cakes stick together while cooking.
- Coat a very large skillet with cooking spray; set over medium heat. When skillet is heated, melt 2/3 teaspoon butter. Place a batch of crab cakes in skillet in a single layer and cook until golden, about 3 to 4 minutes per side; remove to a serving plate and cover to keep warm (or place in a 200°F oven to keep warm). Repeat with remaining ingredients. Yields 1 crab cake per serving.
* Could affect SmartPoints value.