Crab cakes appetizer made with panko breadcrumbs to help bind the seafood and vegetables together while providing a crispy crust.
ingredient
- ½ pound crab meat
- 1 ½ cup panko bread crumbs, divided
- 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
- 2 tablespoons vegetable oil
- 1 lemon, cut into 8 wedges
Directions
- Make Crab Mixture – Combine crab meat, 1 cup bread crumbs, egg, mayonnaise, mustard, salt, pepper, bell peppers, onions, and chives in a medium bowl.
- Form the Patties – Divide crab mixture into four portions, about ½ cup packed or 4 ounces. Form into compact cakes, 3 inches wide and 1 inch thick.
- Bread Crumb Coating – Add ½ cup of bread crumbs into a shallow bowl. Gently press and coat each cake.
- Cook the Cakes – Heat a large nonstick saute pan over medium heat. Add vegetable oil and once hot add the crab cakes. Cook until the surface is golden brown and crispy, about 5 minutes on each side.
- To Serve – Garnish with lemon slices or sauce of your choice.
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