Spicy Crab Cakes
By: Sheri Wetherell
Published: Wednesday, December 9, 2009 - 10:02pm

Ingredients




4 green onions, green parts only chopped
3 tablespoons chopped cilantro
1 pound drained lump crab meat picked over
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/2 cup panko (Japanese bread crumbs)
(or fine dry bread crumbs)
1/4 cup mayonnaise
Salt to taste
Freshly-ground black pepper to taste
1 egg
Peanut oil as needed
2 tablespoons butter - (to 3)

Preparation

1 Combine the green onions, cilantro and crab in a large bowl and toss with a fork to mix. Add the Worcestershire and hot sauce and toss again, being careful not to break up the crab too much. 2 Add the panko and mayonnaise and toss again. Season with salt and pepper to taste. Add the egg and mix well without breaking up the crab. 3 Shape the mixture into 2-inch round cakes and lay out on baking sheet lined with wax paper. Cover with more wax paper and chill at least 1 hour to firm up. 4 Pour the oil to a depth of about 1/2 inch in a large skillet and heat over medium heat until hot. Add the butter. When it has melted, carefully lay the crab cakes in without crowding the pan (work in batches). Fry 2 minutes on each side until crisp and brown. Drain on paper towels and serve hot (with salsa, tartar sauce or a puree of roasted red peppers).