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
- 1/2 cup vegetable oil
- 1/4 cup chipotle chilies in adobo sauce from a can, drained
- 1 teaspoon kosher salt
Instructions
- 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. 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