Crab Cakes with Crispy Panko Recipe

Ingredients

Crab Cake Mixture

• ½ pound crab meat
• 1 cup panko bread crumbs
• 1 large egg
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup red bell peppers, finely diced
• 2 tablespoons minced red onions
• 1 tablespoon chopped chives

Coating and Cooking

• ½ cup panko bread crumbs
• 2 tablespoons vegetable oil
• 1 lemon, cut into 8 wedges

Instructions

1. Combine the crab meat, 1 cup panko bread crumbs, egg, mayonnaise, Dijon mustard, kosher salt, black pepper, finely diced red bell peppers, minced red onions, and chopped chives in a medium bowl. Mix gently until just combined.
2. Divide the crab mixture into four portions, each about ½ cup packed or 4 ounces. Shape each portion into compact cakes about 3 inches wide and 1 inch thick.
3. Place the remaining ½ cup of panko bread crumbs in a shallow bowl. Gently press each crab cake into the bread crumbs to coat both sides evenly.
4. Heat a large nonstick sauté pan over medium heat. Add the vegetable oil and once it is hot, carefully place the crab cakes in the pan. Cook for about 5 minutes on each side until the crab cakes are golden brown and crispy on the outside.
5. Transfer the crab cakes to a serving plate and garnish with lemon wedges. Serve immediately with your choice of dipping sauce or a fresh salad.

Notes

• For best results, store the formed patties in an airtight container in the refrigerator for up to 1 day before coating and frying.
• If you want extra crispy crab cakes, broil them for a few minutes after reheating to revive the crust.
• Substitute mayonnaise with Greek yogurt for a lighter option.
• Use gluten free panko breadcrumbs to make the recipe gluten free.
• Leftover crab cakes freeze well; reheat thoroughly before serving.

Nutrition

Calories: 280kcal | Carbohydrates: 25g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 100mg | Sodium: 550mg | Fiber: 2g | Sugar: 3g