Easy Crab Cakes With Panko Food

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CRISP CRAB CAKES



Crisp Crab Cakes image

Provided by Ellie Krieger

Categories     appetizer

Time 1h

Yield 8 crab cakes

Number Of Ingredients 14

1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions, thinly sliced
1/2 cup finely chopped red bell pepper
1 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
2 tablespoons nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
Dash of hot sauce
1 pound lump crab or crab claw meat, picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray

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.

Nutrition Facts : Calories 220, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 155 milligrams, Sodium 630 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 26 grams

EASY CRAB CAKES



Easy Crab Cakes image

This is an excellent recipe for crab cakes that I found on Chowhound. Instead of binder in the cakes, these are dredged in flour, eggs, and panko crumbs and then pan fried. They are a bit of challenge to keep together, but after they've been coated in the panko they are easier to form. They held together well when cooking.

Provided by GibbyLou

Categories     Crab

Time 1h5m

Yield 10 small crab cakes, 5 serving(s)

Number Of Ingredients 19

1 cup mayonnaise
1 finely grated medium lemon, zest of (or 1 teaspoon packed)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped cilantro
1 medium garlic clove, minced
1/8 teaspoon cayenne pepper
kosher salt
fresh ground black pepper
1/3 cup finely diced celery
1 tablespoon minced fresh chives
1 tablespoon finely chopped cilantro
1 lb lump crabmeat, picked over for shells, pulled into bite-size pieces, excess water squeezed out (do not rinse)
kosher salt
fresh ground black pepper
1/2 cup all-purpose flour
3 large eggs, lightly beaten
2 cups panko breadcrumbs
vegetable oil, for frying
1 medium lemon, cut into wedges, for serving

Steps:

  • For the aioli:.
  • Mix all the measured ingredients in a small bowl until combined. Season to taste with salt and pepper; set aside.
  • For the crab cakes:.
  • Place 1/4 cup of the aioli, the celery, chives, and cilantro in a medium bowl and stir to combine. Fold in the crabmeat and season with salt and pepper as desired.
  • Using a 1/4-cup measuring cup, scoop 10 portions of the crabmeat mixture and place on a large plate or baking sheet. Wet your hands with warm water and gently pack each portion into 3/4-inch-thick disks (about 2 1/2 inches in diameter).
  • Place the flour, eggs, and panko in 3 separate shallow bowls for dredging the cakes. (Keep in mind that without a binder, the cakes will fall apart as you work with them. But don't worry; do your best to re-form them as you go.) First coat the cakes in flour, shaking off any excess. Next coat them with egg, and finally coat them with panko, placing each back on the baking sheet as it is dredged.
  • Line a plate with paper towels; set aside. Heat a large frying pan over medium-high heat. Add enough oil to just coat the bottom of the pan. Place half of the cakes in the pan and cook until golden brown and crisp, about 2 to 3 minutes per side. Transfer to the prepared plate. Repeat with the remaining cakes, adding more oil to the pan as needed.
  • Place 1 or 2 cakes on a plate and top with a spoonful of the remaining aioli. Serve immediately with a lemon wedge.

Nutrition Facts : Calories 365.1, Fat 6.5, SaturatedFat 1.6, Cholesterol 180.5, Sodium 707.5, Carbohydrate 43.5, Fiber 2.8, Sugar 3.3, Protein 31.3

OVEN-ROASTED CRAB CAKES



Oven-Roasted Crab Cakes image

We had about a bunch of king crab left over and my hubby wanted me to make crab cakes with it. I'd never made them before so I did some research. This recipe is a combination of a few different ones - but came out GREAT! He was VERY happy and it is now going to be a repeat recipe! Hope you enjoy it too!

Provided by CandeB

Categories     Healthy

Time 18m

Yield 6 cakes, 4-6 serving(s)

Number Of Ingredients 8

16 ounces shelled cooked crabmeat
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1 1/4 cups panko breadcrumbs

Steps:

  • Sort through crab and discard any bits of shell. Press out moisture with paper towels.
  • In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and Old Bay; mix well with a fork.
  • Add crab and 1/4 cup panko; stir gently just to mix.
  • Put in fridge for 1/2 an hour or more if time permits.
  • Put remaining panko in a shallow bowl.
  • Shape crab mixture into about 6 cakes about a 1/2 inch thick.
  • Place each cake in panko to coat on each side - place on baking stone or dish and reform into shape. Should be sort of flat across - about a 1/2 inch thick - and formed around the edges.
  • Bake in a 475°F regular or convection oven until golden brown, 15 to 18 minutes.
  • With a spatula, transfer crab cakes to a platter. Add any sauce you want - but they turned out great without any sauce.

Nutrition Facts : Calories 306.8, Fat 8.7, SaturatedFat 1.6, Cholesterol 104.3, Sodium 1335.6, Carbohydrate 28.3, Fiber 1.7, Sugar 3.3, Protein 27.1

EASY CRAB CAKES WITH PANKO



Easy Crab Cakes with Panko image

Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.

Provided by wolfnet

Categories     Crab Cakes

Time 30m

Yield 4

Number Of Ingredients 10

⅓ cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon hot sauce
kosher salt and ground black pepper to taste
1 pound cooked jumbo lump crabmeat, drained and picked over for shells
¾ cup panko bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons canola oil, or more as needed

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.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g

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