CRAB CAKES WITH PANKO RECIPES

Steps:

• Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
• In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
• Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.

Steps:

• Place Ritz cracker crumbs in a large mixing bowl.
• Add the mayonnaise.
• Add the slightly beaten egg.
• Add the onion.
• Mix ingredients well.
• Add the imitation crab meat. Stir until combined
• Shape mixture into four patties.
• Roll patties in bread crumbs.
• Place a skillet over Medium heat on stove top.
• Add butter. Let melt.
• Gently place patties In the butter. Fry until brown, turning as needed.
• Remove to paper towels to let drain when lightly browned on both sides.
• Serve warm.
• Enjoy!