Crab Cakes Chiarello

 

1 1/2

cups Progresso® 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

cans (6 to 6 1/2 oz each) lump crabmeat, well drained

1

cup Progresso® panko crispy bread crumbs

2

tablespoons butter, melted

1 1/2

teaspoons seafood seasoning (from 6-oz container)

• 1 Heat oven to 425°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 Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
• 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 Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.