Panko Crab Cakes With Crab Claw Meat

Why You'll Love These Crab Cakes

Crab cakes are an iconic part of Maryland cuisine, where Chesapeake Bay blue crabs, Old Bay seasoning, and generously filled crab cakes are local traditions.

Traditional Maryland crab cakes emphasize the crab and use only enough binder to hold the cakes together.

This recipe combines equal parts lump and claw meat for tender pieces, deeper crab flavor, and a more approachable price.

What Can I Make with Crab Claw Meat?

Claw meat's rich flavor works especially well in crab cakes, dips, soups, chowders, casseroles, and seafood stuffing.

You can make these crab cakes entirely with claw meat, although they will have a finer texture and stronger flavor. I prefer combining claw and lump crabmeat for the best balance.

Lump vs. Claw Crabmeat

Lump crabmeat consists of tender pieces of white body meat that give crab cakes a chunkier texture. Claw meat is darker, finer, more intensely flavored, and generally less expensive.

Jumbo lump contains the largest pieces of white crabmeat. You can use it here, but it costs more and its delicate pieces may break during shaping. Regular lump crabmeat provides good texture at a lower price.

Check the package carefully, as crabmeat grading terms can vary among brands.

What You'll Need

Note: Keep crabmeat refrigerated and follow the storage directions on the package. Use the crabmeat promptly after opening.

• Lump crabmeat: Drain it well and carefully pick through it to remove any shell or cartilage. Lump crabmeat gives the cakes larger, tender pieces of crab.
• Claw crabmeat: I use pasteurized swimming crab claw meat. It is darker than lump crabmeat and has a deeper flavor. Drain and pick through it before using.
• Kosher salt and black pepper: Lightly season the crabmeat before adding the dressing.
• Egg: Holds the crab cakes together.
• Mayonnaise: Adds moisture without masking the crab's flavor.
• Yellow or Dijon mustard: Adds classic crab cake flavor.
• Fresh lemon juice: Adds a little acidity to balance the rich crab mixture.
• Old Bay seasoning: A traditional seafood seasoning that adds salt and warm spices.
• Panko breadcrumbs: Some go into the crab mixture to bind it, and the rest coat the outside for a crisp crust.
• Vegetable oil: Use a neutral oil for frying.
• Lemon wedges: Serve alongside the crab cakes.
• Remoulade sauce: Serve it on the side for dipping.

How To Make Crab Cakes

Place the lump and claw crabmeat in a large bowl. Season lightly with salt and pepper, then gently toss together without breaking up the larger pieces.

In a separate bowl, whisk together the egg, mayonnaise, mustard, lemon juice, and Old Bay.

Pour the dressing over the crabmeat. Add ½ cup panko and gently fold everything together until evenly combined.

Divide the mixture into 6 equal portions. Gently shape each portion into a ball, then flatten it into a patty about 1 inch thick.

Place the remaining ¾ cup panko in a shallow bowl. Lightly coat each crab cake with the panko, gently pressing the crumbs onto the surface.

Arrange the crab cakes on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes. Chilling helps them firm up and hold their shape during cooking.

Heat a thin layer of oil in a large skillet over medium heat.

Add the crab cakes without crowding the skillet. Cook for 3 to 4 minutes per side, or until crisp and golden brown. Flip carefully with a thin spatula.

Transfer the crab cakes to a paper towel-lined plate. Serve hot with lemon wedges and remoulade sauce.

Serving Suggestions

Serve the crab cakes hot with lemon wedges, remoulade sauce, or cocktail sauce for dipping.

For a complete meal, pair them with coleslaw, a green salad, roasted potatoes, grilled corn, or seasonal vegetables.

Variations

Crab cake bites: Shape the mixture into smaller patties and reduce the cooking time as needed.

All lump crabmeat: Replace the claw meat with an equal amount of lump crabmeat for larger, more delicate pieces.

All claw meat: Replace the lump meat with claw meat for a richer crab flavor and a more economical option. Handle gently because the texture will be finer.

Storage and Reheating

Store cooked crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-15 minutes or in a lightly oiled skillet for a few minutes per side.

To make them ahead, freeze the shaped, uncooked crab cakes on a lined sheet pan.

Once firm, transfer them to an airtight container with parchment between the layers and freeze for up to 2 months. Thaw in the refrigerator before cooking.