24 hours (or at the very least 12 hours) before making the crab cakes, drain crab meat, transfer it to a glass container and submerge with milk. Refrigerate.
Couple of hour before making, drain crab meat in a colander, gently pressing to get as much milk out as possible. Squeeze lemon juice over crabmeat and refrigerate until ready to use.
Combine mayo, Dijon, egg yolk and salt and pepper in a bowl (horseradish and cayenne, if using.) Season the mixture well. Fold in crab meat carefully (ensure some crab chunks remain intact,) sprinkle with 2 TBSP panko breadcrumbs, do not overwork the mixture.
Form 6 patties gently – pack the meat lightly without squeezing out the juices and pressing the mixture too hard. If the mixture is too wet, you may add a bit more breadcrumbs, but the less you use, the better.
Place on parchment lined plate and refrigerate for at least an hour.
Place 1/4 cup of panko breadcrumbs on a plate. Season with salt and pepper. In another bowl, whisk your egg white. Dip each patty into the egg white then press into the seasoned panko.
Heat couple tablespoons of oil over medium-high heat for at least 3 minutes until shimmering. Add your crab cakes panko side down and cook undisturbed for about 3 minutes until the crust is golden. Very gently, these will be breakable and tender, flip the crab cakes and cook the other side until your crab cakes are heated through and reach the internal temperature of 165 (to cook the egg,) won't be long - another 2-4 minutes or so.
If you wish, you can always broil your crab cakes for extra colour and crunch.
Serve with aioli, tartar sauce, avocado crema, slices of lemon, on top of a salad or just by themselves.
Ingredients
Directions
24 hours (or at the very least 12 hours) before making the crab cakes, drain crab meat, transfer it to a glass container and submerge with milk. Refrigerate.
Couple of hour before making, drain crab meat in a colander, gently pressing to get as much milk out as possible. Squeeze lemon juice over crabmeat and refrigerate until ready to use.
Combine mayo, Dijon, egg yolk and salt and pepper in a bowl (horseradish and cayenne, if using.) Season the mixture well. Fold in crab meat carefully (ensure some crab chunks remain intact,) sprinkle with 2 TBSP panko breadcrumbs, do not overwork the mixture.
Form 6 patties gently – pack the meat lightly without squeezing out the juices and pressing the mixture too hard. If the mixture is too wet, you may add a bit more breadcrumbs, but the less you use, the better.
Place on parchment lined plate and refrigerate for at least an hour.
Place 1/4 cup of panko breadcrumbs on a plate. Season with salt and pepper. In another bowl, whisk your egg white. Dip each patty into the egg white then press into the seasoned panko.
Heat couple tablespoons of oil over medium-high heat for at least 3 minutes until shimmering. Add your crab cakes panko side down and cook undisturbed for about 3 minutes until the crust is golden. Very gently, these will be breakable and tender, flip the crab cakes and cook the other side until your crab cakes are heated through and reach the internal temperature of 165 (to cook the egg,) won't be long - another 2-4 minutes or so.
If you wish, you can always broil your crab cakes for extra colour and crunch.
Serve with aioli, tartar sauce, avocado crema, slices of lemon, on top of a salad or just by themselves.
