Dust off that waffle machine to make these fast and delicious Waffled Crab Cakes! This is so genius you're going to wonder why you haven't thought of this sooner. The crab cakes cook perfectly in the center, with golden edges in less than 3 minutes! And you get perfect little square pockets to hold the lemon juice or tartar sauce.
9ounceslump crab meat(shell pieces removed)
1/2cuppanko crumbs(plain or gluten-free*)
1large egg white
2tablespoonsminced fresh parsley
1tablespoonfresh lemon juice
1/2teaspoonOld Bay Seasoning
few dashes tabasco(optional)
black pepper(to taste)
cooking spray(I use a mister)
4lemon wedges(for serving)
In a large bowl, combine the panko crumbs, egg, mayonnaise, dijon, chives, parsley, lemon juice, Old Bay, paprika, tabasco, salt and pepper. Mix well, then fold in crab meat, careful not to over mix.
Gently shape into round, flattened patties with your hands, about 1/2 cup each. Makes 4 patties.
Heat the waffle iron on high, spray with oil.
Place one in the center and close gently, cook until the edges are golden, about 2 1/2 to 3 minutes.