The Washington Times - August 4, 2008, 11:47PM

Panko Crusted Crabcakes

By Chef Mark Pawlowski, Executive Chef, The Commonwealth Room, The Yorktowne Hotel

Low fat and low calories – can it get better than this?  Crabcakes are an Eastern Seaboard/Mid-Atlantic States staple and Chef Pawlowski adds a satisfying crunch and texture to his with the Japanese Bread Crumbs called Panko and that are easily available at most supermarkets.

(Photo by Jacquie Kubin)

Panko Crusted Crabcakes

Makes 10 servings                            Prep time 30 minutes

1 pd      Jumbo Lump Crab Meat
3 ea      Celery Stalks, Diced
1 ea      Red Onion, Diced
4 oz      Mayonnaise
1/2 oz   Dijon Mustart
2 oz      Seasoned Bread Crumbs
1 pinch  Lemon Pepper
1 pinch  Old Bay Seasoning
           Salt and Pepper to taste

4 oz      Beaten eggs
8 oz      Panko/Japanese Bread Crumbs


Drain crabmeat well and pick out any shell, bone or impurities.  Crumble into a mixing bowl.

Add diced celery, onion, breadcrumbs mayonnaise, mustard and seasonings.

Mis together well and portion into 2 oz “balls” that you flatten into cakes.  Dip cakes into eggwash and then immediately into bread crumbs.

Fry gently until golden brown and serve with spring creens and lemon caper aioli.

Per serving (excluding any unknown items): 29.9 Calories; 0.3g Fat (7.6% calories from fat);  1.2g Protein; 5.9g Carboyhydrate; 0mg Cholesterol; 181mg Sodium.