To prepare crab cakes:
Carefully pick crab over to remove any pieces of shell, keeping large pieces of crab in tact and not shredding it.
In a medium bowl, whisk together the egg yolk, mustard, hot sauce, parsley, Worcestershire sauce and salt and pepper to taste. Pour mixture over crab. Using your hands, carefully mix until thoroughly combined. Add the panko bread crumbs, and using your hands, gently mix to combine.
Let mixture stand in refrigerator for 15 minutes. Make buttermilk dressing while the crab mixture rests.
To prepare buttermilk dressing:
Combine buttermilk and next 8 ingredients in a medium bowl, stirring with a whisk. Dressing can be made a day in advance.
In a large non-stick skillet over medium heat, heat 1 TBS oil and then melt 1 TBS butter; swirl around pan. Shape crab mixture into four large round crab cakes. Add to hot pan being careful to keep the crab cakes round and not flatten until they are cooked on the first side. Cook for 4 minutes. Flatten crab cakes carefully, using a spatula and cook for an additional minute. Carefully flip each crab cake over, cooking for another 4-5 minutes on the second side until cooked through, carefully flattening each crab cake while the second side is cooking. Both sides of the crab cake should be golden brown but not burnt. If they start to burn, reduce heat and/or remove pan from burner for a minute to lower temperature in pan.
Remove crab cakes from pan and serve on top of salad greens or on top of rolls with lettuce & tomato, and drizzle with buttermilk dressing and a squeeze of lemon.
If pieces of the crab fall apart while cooking, use a spatula to carefully press the pieces back into the crab cake. Once the crab cakes start to brown, they stay together better, you have to keep moving the fly aways back into the party.
Instead of butter, you can alternatively cook crab cakes in 2 TBS of canola or peanut oil. I use a combination of 1 TBS of canola or peanut oil which makes the crust golden brown and 1 TBS of butter to add good flavor.
For an appetizer, you can make 8 or even 16 small crab cakes and serve with cocktail sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (42%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 149.3mg||46 %|
|Sodium 714mg||25 %|
|Potassium 480.2mg||13 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 7.7g|
|Protein 23.4g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 227
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