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Old Bay" seasoning gives these bite-size crab cakes their zing. Dunked in a spiced tartar sauce they make a fun ringer food, or stuff them in a French roll with sauce-drizzled veggies to make a New Orleans-style po'boy.
Start to Finish 20 minutes
Makes 8 servings



• 3/4 cup panko* bread crumbs
• Vegetable oil, For Frying
• 2 cans (6 ounces each) lump crabmeat, drained, Crown Prince
• 2 tablespoons mayonnaise. Best Foods
• 1 egg
• 2 teaspoons lemon juice, ReaLemon
• 1/2 teaspoon seafood seasoning. Old Bay
• 1/4 teaspoon celery salt

• 2/3 cup tartar sauce, Ken's
• 2 tablespoons Dijon mustard, Grey Poupo
• 1/2 teaspoon seafood seasoning, Old Ba


1. For crab cakes, pour 1/2 cup of the panko bread crumbs into a shallow dish and set aside. In a large skillet, heat 1 inch oil over medium-high heat. (The oil is ready when a drop of water splatters in the skillet.)

2. In a medium bowl, mix together all crab cake ingredients with remaining 1/4 cup panko bread crumbs. Form into 1 1/2-inch balls. Roll balls in reserved panko bread crumbs until well coated.

3. When oil is ready, carefully slide crab cake fritters into skillet. Fry until golden brown, turning often, about 4 to 5 minutes. Drain on a paper towel-lined plate.

4. For sauce, combine all sauce ingredients in a small bowl. Serve on the side of crab cake fritters.

    *Tip: Panko is coarsely ground Japanese-style bread crumbs. Look for them in the Asian section of your supermarket.


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