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Crab cakes.

Perfectly Crispy Crab Cakes Recipe

The Best Crab Cakes with Panko - Seared then Baked Recipe
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Refrigerate 15 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6 servings
Calories 442 kcal

Equipment

  • 1 Food press optional

Ingredients
  

Crab Cakes

  • 1 egg beaten
  • ½ cup mayonnaise
  • ½ lemon juice and zest
  • 1 ½ teaspoons Dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seafood seasoning
  • ⅛ teaspoon cayenne pepper
  • 1 clove garlic finely minced
  • 1 tablespoon red bell pepper chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
  • 1 tablespoon fresh chives finely chopped
  • ¾ cup panko bread crumbs
  • 1 pound lump crabmeat remove any bits of shell
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ lemon sliced in wedges, seeds removed

Dijon Aioli

  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic minced
  • 1 pinch kosher salt

Instructions
 

Aioli

  • To make the aioli, whisk the mayonnaise, Dijon mustard, lemon juice, garlic and kosher salt together in a small bowl.

Crab Cakes

  • Preheat the oven to 400℉. In a large bowl, add the mayonnaise, egg, lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, cayenne pepper, Old Bay seasoning, garlic and red bell pepper. Stir until combined.
  • Add panko and stir to combine. Gently fold in crabmeat without breaking up lumps. Refrigerate crab mixture for 15 minutes.
  • Place ¼ cup of panko bread crumbs onto a small plate.
  • Measure out ½ cup of the crab mixture and form into patties about 2 ½ - 3" wide and press them together. This is best done with a food press. Gently press the crab cake into the panko bread crumbs. Flip the crab cake over and press the other side into the panko and set aside. Repeat with the remaining crab.
  • Heat the oil and butter together in a large frying pan over medium heat. When the butter has melted and is starting to sizzle, add several crab cakes to the pan and cook until golden brown, about 2 minutes. Flip them over and cook for another 2 minutes. Remove the crab cakes from the pan and place on a parchment-lined sheet pan. Repeat with the remaining crab cakes and bake for 10-12 minutes.
  • Serve with lemon wedges and aioli.

Nutrition

Serving: 1cakeCalories: 442kcalCarbohydrates: 8gProtein: 17gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 18gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 85mgSodium: 1162mgPotassium: 231mgFiber: 1gSugar: 1gVitamin A: 301IUVitamin C: 18mgCalcium: 69mgIron: 1mg
Keyword crab cakes
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