Randy's crab cakes

  • 3 tbsp unsalted butter
  • 3 tbsp mayonnaise
  • 1 tbsp freshly chopped spring onions
  • 1 tbsp freshly chopped chives
  • 1 tbsp freshly chopped parsley leaves
  • 1/2 tsp salt
  • 1/2 tablespoon freshly ground white pepper
  • 450g lump crabmeat
  • 90g breadcrumbs
  • 4 tbsp vegetable oil
  • 2 tbsp milk
  • 2 eggs
  • 140g plain flour
  • 90g panko bread crumbs
1) Melt the butter, allow to cool and add the mayonnaise, spring onion, chives, parsley, and salt and pepper. In a separate bowl mix the crabmeat and fresh breadcrumbs. Combine the mayonnaise and herb mixture with the crabmeat mixture and form into cakes.

2) Mix the milk and eggs in a shallow dish. Place the flour in a second dish and the panko breadcrumbs in a third. Dredge the crab cakes in plain flour, then put into the milk mixture, then dredge in panko bread crumbs.

3) Heat a heavy frying pan over a medium-high heat and add the oil. Cook the crab cakes until golden brown, about 5 to 7 minutes each side.

A viewer, who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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