Crab Cakes Chiarello

13 ingredients
4 steps

Ingredients

  • 1 1/2 cups Progresso(R) panko crispy bread crumbs
  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely chopped chives
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon freshly ground pepper
  • 2 drops red pepper sauce
  • 2 egg yolks
  • 3 (6 ounce) cans lump crabmeat, well drained
  • 1 cup Progresso(R) panko crispy bread crumbs
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons seafood seasoning

Directions

  1. 1
    Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
  2. 2
    Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
  3. 3
    In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
  4. 4
    Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.

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