We always use the canned crab at Costco and it tastes great.
For Crab Mixture:
½ c minced red bell pepper (about 1 small)
1 t vegetable oil
1/3 c mayonnaise
1 large egg yolk
1 ½ T stone ground mustard
1 to 2 t fresh lemon juice
¾ t dried tarragon, crumbled
1 pound jumbo lump crab meat, picked over
1 ½ c panko crumbs
½ stick butter, melted
Saute bell pepper in oil over moderately high heat, stirring, 2 minutes or until
soft and golden. In a bowl, whisk together mayonnaise, yolk, mustard, lemon
juice, tarragon, and bell pepper. Gently but thoroughly stir in crab, salt and
Pepper to taste. Chill mixture, covered, at least 1 hour and up to 1 day.
Preheat oven to 350F
In a large, shallow baking pan spread panko crumbs evenly.
Toast panko stirring occasionally, until golden brown, approx. 10 min.
Cool. (May be done up to 1 week ahead and stored airtight at room temp)
Form rounded tablespoons of crab mixture into slightly flattened 1 inch rounds .
Gently coat with panko and transfer to baking dish.
Chill at least 2 hours, and up to 4 hours before baking.
To bake: Preheat oven to 450F. Drizzle a scant amount (1/4 t) melted butter
onto each crab cake. Bake in middle of oven until crisp, approx. 15 minutes.
Serve with mustard mayonnaise (1/4 c mayonnaise, 2 1/2t mustard, ¼ t lemon juice)