These Crab Cakes Panko get the stamp of approval from my family and friends. 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.
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
What to pair these Crab Cakes Panko:
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.Print