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Home » Recipes » Seafood

Crab Cakes Panko

Published: Mar 1, 2021 · Modified: Mar 13, 2023 by Maxine Dubois · This post may contain affiliate links 1 Comment

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These Crab Cakes Panko are made with fresh lump crab meat, panko crumbs, and vegetables and can be fried or baked.

These Crab Cakes Panko are made with crab meat, panko crumbs, and a chipotle aioli, which gives them a nice kick.

Crab cakes are an American seafood staple, particularly Maryland, that are made with fresh lump crab meat, panko crumbs, and vegetables. You can either bake or fry them. My friend Christina is from Maryland and every time we would come visit, her mom would make us a crab boil that was incredibly delicious. Not only that, she would then use any leftover crabs and take out the meat to make crab cakes the very next day. It was such a treat.

These Crab Cakes Panko get the stamp of approval from my family and friends. The key is to use fresh lump crabmeat and go light on the filler. These crab cakes are full of flavor and are served with a delicious chipotle

If you love this recipe, feel free to try my Spicy Crab Mexican Recipe and my Crab Marinara.

How to make this:

Make the chipotle sauce. In a blender or food processor, add the egg yolk, lime juice, garlic, vegetable oil, chipotle chilies and salt. Blend until smooth

Prepare crab cakes. Combine the bell pepper, chives, mayonnaise, mustard, lemon juice, chili powder, pepper, crabmeat, panko crumbs, olive oil and mix with a wooden spoon. Divide the crab mixture and shape into a ball, the size of a ping pong ball. With your fingers, shape into crab cakes.  Place on a plate and repeat with the rest.

Cook the crab cakes. Heat 1 inch deep light vegetable oil in a large saucepan on medium heat and wait for the oil to shimmer. Place the patties in the skillet, a few at a time, and cook until golden brown. About 5 minutes per side. Gently flip with a spatula. Place on a plate lined with paper towel. Repeat with the rest.

If you would rather bake in the oven, do so at 450°F for 12-14 minutes, until lightly browned around the edges.

These Crab Cakes Panko are made with crab meat, panko crumbs, and a chipotle aioli, which gives them a nice kick.
These Crab Cakes Panko are made with crab meat, panko crumbs, and a chipotle aioli, which gives them a nice kick.
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Crab Cakes Panko


  • Author: Maxine Dubois
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Description

These Crab Cakes Panko are made with fresh lump crab meat, panko crumbs, and vegetables and can be fried or baked. 


Ingredients

Scale

Crab Cakes

  • 1 lb fresh crab meat
  • ¼ cup finely chopped bell pepper
  • 1 tablespoon fresh chives, chopped
  • 3 tablespoons mayonnaise
  • 2 teaspoons honey mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground pepper
  • ¾ cup panko crumbs
  • 1 teaspoon olive oil
  • Lemon wedges, for serving

Chipotle Aioli

  • 1 egg yolk
  • 1 tablespoon lime juice
  • 1 clove garlic
  • ½ cup vegetable oil
  • ¼ cup chipotle chilies in adobo sauce from a can, drained
  • 1 teaspoon kosher salt

Instructions

  1. Make the chipotle sauce. In a blender or food processor, add the egg yolk, lime juice, garlic, vegetable oil, chipotle chilies and salt. Blend until smooth
  2. Prepare crab cakes. Combine the bell pepper, chives, mayonnaise, mustard, lemon juice, chili powder, pepper, crabmeat, panko crumbs, olive oil and mix with a wooden spoon. Divide the crab mixture and shape into a ball, the size of a ping pong ball. With your fingers, shape into crab cakes.  Place on a plate and repeat with the rest.
  3. Cook the crab cakes. Heat 1 inch deep light vegetable oil in a large saucepan on medium heat and wait for the oil to shimmer. Place the patties in the skillet, a few at a time, and cook until golden brown. About 5 minutes per side. Gently flip with a spatula. Place on a plate lined with paper towel. Repeat with the rest. Garnish with lemon wedges.

Notes

  • If you would rather bake in the oven, do so at 450°F for 12-14 minutes, until lightly browned around the edges.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 245.8
  • Sugar: 6.2 g
  • Sodium: 691.7 mg
  • Fat: 5.2 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 22.6 g
  • Fiber: 4.0 g
  • Protein: 27.6 g
  • Cholesterol: 102.8 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

More Seafood

  • Creamy Shrimp in Coconut Sauce Recipe
  • Spicy Crab Mexican Recipe
  • Salmon Crudo with Shallots
  • Salmon Sashimi with Ponzu

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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