Ingredients
- 1½ cups Japanese breadcrumbs (panko)
- 1 cup chopped green onions
- 1 cup mayonnaise
- ½ cup cracker meal
- ½ cup chopped red onion
- ¼ cup chopped red bell pepper
- ¼ cup chopped green bell pepper
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Old Bay seasoning
- 1 tsp minced garlic
- 2 lb fresh lump crabmeat, drained
- 10 oz peeled, small cooked shrimp (36/45 count)
- Wax paper
- 2½ cups olive oil
How to Make It
- Stir together first 11 ingredients in a large bowl. Pick crabmeat, removing any bits of shell. Chop shrimp. Fold crabmeat and shrimp into breadcrumb mixture. Shape crabmeat mixture into 10 (¾-inch-thick) cakes; place on a baking sheet lined with wax paper. Cover and chill at least 2 hours or overnight.
- Fry crab cakes, in 3 batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and warmed through. Drain on a wire rack over paper towels.
