Crab Cakes

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  • 2 cups panko bread crumbs, divided
  • 1 pound lump crab meat
  • 1 egg
  • 1/2 cup mayonnaise
  • 3 tablespoons thinly sliced scallions
  • 2 tablespoons minced parsley
  • 2 tablespoons minced red bell pepper
  • 2 teaspoons Old Bay seasoning
  • 1/2 teaspoon mustard powder
  • Oil for frying


Mix one cup of panko with all remaining ingredients except the oil. Divide into six or eight equal portions and shape each into a cake about an inch thick. Make sure the cake is well pressed together. Lightly coat each cake with the remaining panko. Chill for 20-30 minutes before cooking.
Heat 1 or 2 tablespoons of oil in a sauté pan over medium heat. When oil is hot, place 3-4 cakes in pan and fry until bottom is golden brown (about four minutes). Gently flip cakes and fry on other side for 4-5 minutes until browned. Remove to a paper towel-lined plate. Repeat with remaining cakes.
Serve hot with your favorite topping or sauce.


Recipe from Central Market Mill Creek - Culinary Resource Center
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