Description
This classic Crab Cakes recipe features tender crab meat mixed with crisp bell peppers, onions, and herbs, coated in crunchy panko breadcrumbs and pan-fried to golden perfection. Perfect as an appetizer or main course, these flavorful cakes are served with lemon wedges for a fresh finish.
Ingredients
Scale
Crab Cake Mixture
- ½ pound crab meat
- 1 cup panko bread crumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup red bell peppers, finely diced
- 2 tablespoons minced red onions
- 1 tablespoon chopped chives
Coating and Frying
- ½ cup panko bread crumbs
- 2 tablespoons vegetable oil
- 1 lemon, cut into 8 wedges
Instructions
- Make Crab Mixture. In a medium bowl, combine the crab meat, 1 cup panko bread crumbs, egg, mayonnaise, Dijon mustard, kosher salt, black pepper, finely diced red bell peppers, minced red onions, and chopped chives. Mix gently until all ingredients are evenly incorporated without breaking up the crab too much.
- Form the Patties. Divide the crab mixture into four equal portions, about ½ cup or 4 ounces each. Shape each portion into a compact cake approximately 3 inches wide and 1 inch thick.
- Bread Crumb Coating. Place the remaining ½ cup panko bread crumbs in a shallow bowl. Gently press each crab cake into the panko to coat all sides evenly, creating a crisp exterior.
- Cook the Cakes. Heat a large nonstick sauté pan over medium heat. Add 2 tablespoons vegetable oil and allow it to heat until shimmering. Carefully place the crab cakes in the pan without overcrowding. Cook each side for about 5 minutes, or until golden brown and crispy, turning carefully to avoid breaking them.
- To Serve. Remove the crab cakes from the pan and drain on paper towels if needed. Garnish with lemon wedges to squeeze over the cakes or serve with your preferred sauce.
Notes
- To make ahead, form the crab cakes and store them in an airtight container in the refrigerator for up to 1 day before coating and frying.
- For storage, keep cooked or uncooked crab cakes refrigerated in an airtight container for up to 2 days.
- Reheat by microwaving in short intervals until warm or bake at 350ºF (177ºC) until heated through. For crispiness, finish under a broiler for a few minutes.
- If you prefer, sauces like tartar sauce, remoulade, or aioli pair wonderfully with crab cakes.
- Be gentle when mixing to keep crab meat intact and tender.
Nutrition
- Serving Size: 1 crab cake
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 90 mg
