This recipe was adapted from Pat and Gina Neely's Crabcake BLT. Mine is a little lighter version. It makes a wonderful light summer lunch or supper. Pair it with a side of tomato coleslaw or baked fries for a delicious meal.
1In a pie pan or shallow dish, add 1 cup Panko breadcrumbs and season with salt and pepper, set asice. In another bowl, add 3/4 cup Panko breadcrumbs, onions, lemon zest, lemon juice, mayo, mustard and seasonings. Mix well. Add beaten egg and crab pieces. Mix well. Gently form crab cakes into patties and coat well with Panko breadcrumbs from reserved container, about an inch thick. Place in a dish in a single layer and cover with plastic wrap or foil. Place in the refrigerator and chill well. I make these in the a.m. and let them set in refrigerator all day. They need to be well chilled before cooking, otherwise they possibly could fall apart. When ready to cook, heat oil in fry pan and gently place crabcakes into hot oil (have it hot but not smoking). Cook about 5 minutes on each side until browned and crispy, turning GENTLTY. Toast buns of your choice, I use whole wheat buns. Place crabcake on toasted buns, top with dill sauce, bacon, tomato and lettuce.