Crab Cake Recipe With Panko Bread Crumbs
If you're looking for a delicious and easy-to-make seafood recipe, you can't go wrong with crab cakes. And if you want to take your crab cakes to the next level, try adding some panko bread crumbs for a crispy, crunchy twist.
Ingredients
For this crab cake recipe, you will need:
- 1 pound crabmeat (fresh or canned)
- 1/2 cup panko bread crumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- Lemon wedges, for serving
Instructions
Here are the steps to make these delicious crab cakes:
- Pick over the crabmeat to remove any shell or cartilage, then place it in a large bowl.
- Add the panko bread crumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, and celery.
- Gently stir the mixture until well combined.
- Shape the mixture into 8-10 patties and place them on a baking sheet lined with parchment paper.
- Refrigerate the patties for at least 30 minutes to help them hold their shape.
- When you're ready to cook the crab cakes, place the flour in a shallow dish.
- Coat each patty with flour, shaking off any excess.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add half of the crab cakes to the skillet and cook until golden brown and crispy, about 3-4 minutes per side.
- Transfer the cooked crab cakes to a paper towel-lined plate and keep them warm while you cook the remaining crab cakes using the remaining 2 tablespoons of butter.
- Serve the crab cakes with lemon wedges on the side.
Tips
Here are some tips to help you make the best crab cakes possible:
- If using canned crabmeat, make sure to drain it well before using it in this recipe.
- Don't overmix the crab cake mixture, or the crab meat may become tough.
- Chilling the crab cakes before cooking them helps them hold their shape and makes them easier to handle.
- If you don't have panko bread crumbs, you can use regular breadcrumbs instead, but the texture won't be quite as crunchy.
- Be gentle when shaping the crab cakes, so you don't compact the mixture too much.
- Flouring the crab cakes before cooking them helps create a crispy crust.
- Melt the butter in the skillet before adding the crab cakes, so they don't stick to the pan.
With these tips and tricks, you'll be able to make perfect crab cakes with panko bread crumbs every time.
Conclusion
This crab cake recipe with panko bread crumbs is the perfect way to satisfy your seafood cravings. With its crispy texture and flavorful filling, it's sure to become a family favorite. So why not give it a try? Your taste buds will thank you!