in med bowl, gently combine crab meat, panko, mayo, scallion, teriyaki, and ginger. form into 8 smal patties and place on a dish and refridgerate 1 hour
heat oil in a loarge nonstick skillet over medium-high heat. add 4 crab cakes and cook 4 to 5 min, without moving, until well browned. gently turn and cook an additional 4 to 5 min. remove to plate and keep warm. repeat with remaining crab cakes
Originally Submitted
11/20/2014
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