Crab cakes
Dear SOS: The best crab cakes I have ever tasted are from the Boathouse on the Isle of Palms in South Carolina. Can you obtain the recipe?
Karen Ayling
Sherman Oaks
Dear Karen: This recipe calls for panko, Japanese bread crumbs. Look for them at Asian markets. They keep their crunch and make a light coating for the crab cakes when fried in the clarified butter.
Beat the egg, lemon juice, mayonnaise, seasoning, parsley, salt and pepper until smooth. Gently fold in the crab, then 1 1/2 cups of the panko; do not break up crab. Refrigerate 20 minutes.
Form into 8 cakes, then coat with the remaining one-half cup of panko.
To clarify the butter, melt the butter in a small saucepan over low heat. Skim off the foam and pour off the butter, discarding any milky water on the bottom.
Brown the crab cakes in the butter in a skillet over medium-low heat until golden, 2 to 3 minutes a side. Work in batches. The cakes can be kept in a warm oven until served.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
