Yum! The crab cakes are small, so you can either serve them for appetizers or serve several as a main course. Now, if you’re like me, you might want to make a double batch, because you can always use any extra crab mixture to top some butter lettuce and a few slices of avocado. Or, you might find yourself picking at the mixture just to make sure it tastes good, until lo and behold half of it is gone, which, if you’ve made a double batch, still leaves you plenty for the crab cakes. Enjoy! After the butter has foamed up and melted, place the panko coated crab balls into the pan and press down gently with a metal spatula. Do not crowd the pan, you may need to work in batches. Cook a minute or two, until golden brown on one side, then gently turn the crab cakes over and cook until golden brown on the other side.
