Ingredients:
12 ounces shelled cooked crab – I used canned lump crab meat
1/4 cup finely diced celery or onion
1/4 cup minced fresh chives, optional
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce, optional
1 1/4 cups panko breadcrumbs
1. In a bowl, combine celery or onion, minced chives, mayonnaise, egg, mustard, and hot sauce and mix well with a fork.
2. Add crab and 1/4 cup panko and fold gently (just to mix).
3. Put remaining 1 cup panko in a shallow bowl or plate.
4. Spray cooking oil spray on baking sheet.
5. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick.
6. Coat each cake with the panko. Press gently to make crumbs adhere.
7. Bake at 475° in regular or convection oven until golden brown, approximately 15 to 18 minutes.
8. Serve hot.
