Oil (olive or vegetable)
1 bunch cilantro
3 six ounce cans crab meat
3/4 cup plain breadcrumbs
1/2 cup plain panko
1 TBSP Spice by Rachel Sweet SWEET FENNEL MIX
Wash and chop the onion as small as possible. Aim for pieces approximately the size of your pinkie fingernail. Add 1 tablespoon of oil to a medium frying pan and turn to medium heat. Add the onions and allow to cook for 5 minutes, stirring occasionally. Once the onions are cooked, shut off the heat and scoop out the cooked onions into a large bowl. Set aside the frying pan for later.
Crack the egg into a small bowl and use a fork or a whisk to mix. Add to the large bowl with the onions. Place the cilantro in a colander and rinse well. Slice off the bottom stems and mince the leaves on a cutting board. Add the minced cilantro to the bowl with the cooked onions. Cut the lemon in half and squeeze both halves into the bowl. Discard the squeezed lemon halves. Add the tablespoon of SWEET FENNEL MIX, the breadcrumbs (but not the panko yet!), and the contents of the 3 cans of crab meat and mix everything well.
Pour the panko into a shallow dish and set aside. Leave a large plate or cutting board out. Scoop out crab mix and use your hands to shape it into cakes approximately 2 inches wide. Place each cake in the panko and coat both sides, then put the cakes on a plate or cutting board while you finish making the rest. This recipe yields approximately 16 cakes.
Heat a tablespoon of oil in the frying pan on medium. Add as many crab cakes as can fit without touching. Cook 2 minutes on the first side and 5 to 7 minutes on the other side to brown it. After the first batch is done, add more oil to the pan and add the rest of the cakes until they are all cooked. Serve with a vegetable side, orzo, or salad.