Crab Cakes With Lemon And Panko Recipes

CRAB CAKES WITH LEMON AND PANKO

Steps:

• 1 Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands
• 2 Gently separate the meat, taking care not to break up the lumps
• 3 In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne
• 4 Add it to the bowl with the crab, followed by the panko and parsley
• 5 Gently fold all the ingredients together with your hands until combined
• 6 You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat
• 7 Taste, and season with more mustard, salt or lemon juice, if desired
• 8 Divide the crab mixture into 5 equal portions of about 4 ounces each
• 9 Shape each into a round patty about 3 inches in diameter
• 10 Cover and refrigerate for at least 30 minutes and up to 1 day
• 11 Heat a large skillet, preferably a well-seasoned cast iron, over medium heat
• 12 Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes
• 13 Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning
• 14 Serve warm, as is, on a salad, or a bun or roll of your choice

EASY CRAB CAKES WITH PANKO

Steps:

• Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
• Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
• Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

CRISP CRAB CAKES

Steps:

• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

BALTIMORE CRAB CAKES

Steps:

• Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
• Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.