Crab Cakes Panko

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

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.

Crab Cakes Panko

---

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

Print Recipe

Pin Recipe

Description

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

---

Ingredients

Scale 1x2x3x

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