Panko Crab Cakes With Crab Claw Meat
These crispy crab cakes combine sweet lump crabmeat with richly flavored claw meat. Seasoned with Old Bay, coated in panko, and pan-fried until golden, they’re perfect with creamy remoulade sauce.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Shallow bowl or plate
- Rubber spatula
- Large skillet
- Thin spatula
- Measuring cups and spoons
- Paper towels
Ingredients
- 8 ounces lump crabmeat, drained and picked over
- 8 ounces claw crabmeat, drained and picked over
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 large egg
- ¼ cup mayonnaise
- 2 teaspoons yellow or Dijon mustard
- 1 teaspoon fresh lemon juice
- ½ teaspoon Old Bay seasoning
- 1¼ cups panko breadcrumbs, divided
- 2 to 4 tablespoons vegetable oil, as needed for frying
- Lemon wedges for serving
- Remoulade sauce for serving
Instructions
- Place the lump and claw crabmeat in a large bowl. Season lightly with the salt and pepper, then gently toss together without breaking up the larger pieces.
- In a separate medium 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.
- 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.
Notes
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 to an airtight container, with parchment between layers, and freeze for up to 2 months. Thaw in the refrigerator before cooking.
Nutrition
Calories: 212.5kcalCarbohydrates: 9.4gProtein: 13gTotal Fat: 13.3gSaturated Fat: 2.3gCholesterol: 75.8mgSodium: 647.3mgPotassium: 178mgFiber: 0.7gSugar: 0.9g
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