Fresh Crab Cakes with Panko Bread Crumbs

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These fresh crab cakes with panko bread crumbs are often the object of my culinary desires, since I’ve been known to hunt for perfect or nearly perfect ones that are worth the price tag when dining out.

Not all crab cakes are created equal, and if a restaurant makes great a good version, the rest of your meal is likely to be a satisfactory one. This is the second or third time I have made my own cakes, and I like this version so much, I am sharing it with you.

But look no further, for homemade crab cakes can be the absolute best! You really can’t beat the more economical price tag, plus you can make them a little healthier while tasting the freshness of the crab and the ingredients working together. Panko breadcrumbs are a key ingredient in this recipe. I recommend these gluten-free breadcrumbs- https://www.iansfoods.com/product/original-panko-breadcrumbs/ . TIP: sautéing in small batches in a medium-sized pan means you can use less oil!

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Recipe by This Lovely KitchenCourse: Lunch, Dinner
Servings

4

servings

Makes 16 crab cakes

Ingredients

  • Jumbo lump crab meat 1 lb.

  • Eggs 4 each

  • Mayo 1/2 cup

  • Onions, diced 1/4 cup

  • Green onions, diced 1 tbsp

  • Italian parsley, chopped 1/2 bunch

  • Celery, chopped 5 stalks

  • Lemon juice 1 lemon

  • Panko bread crumbs 1.5 cups

  • Salt 1/4 tsp

  • Pepper 1/4 tsp

  • Old Bay seasoning 1/4 tsp

  • Parmesan cheese 1/4 cup

  • Worcestershire sauce 1 tbsp

  • Butter melted 1/4 cup

  • Olive oil 1/4 cup

Directions

  • Mix olive oil and melted butter together in a small bowl.
  • Heat 2 tablespoons of butter and olive oil mixture in a medium-sized saute pan on medium-high heat until hot and starting to sizzle.
  • Make crab cake patties by spooning out 1/3 cup of crab cake mixture and forming into patties with your hand. Make all 16 crab cakes.
  • Place 4 crab cakes in the hot pan and set the rest of the cakes aside. A medium- sized pan can hold about 4 patties at a time.
  • Saute on each side for 2 minutes or until golden brown on each side.
  • Saute 1-2 additional minutes on each side if you prefer a crispier crab cake.
  • Remove the crab cakes and set them on a plate lined with paper towels.
  • Add 2 more tablespoons of butter and oil mixture to the hot pan.
  • Repeat the process 3 more times.
  • Enjoy!