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–+ servings
crab cakes with creamy cocktails sauce

Panko Crab Cakes With Crab Claw Meat and Creamy Cocktail Sauce

Felice Kaufman
Panko Crab Cakes with Crab Claw Meat are an easy-to-make appetizer or main dish, perfect for romantic dinners and special occasions. Use Maryland lump crab, claw meat, or Florida stone crab claws for a sweet, tender flavor. Simply combine the ingredients, form patties, and fry until golden and crispy. Serve with creamy cocktail sauce 🦀
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main
Cuisine American
Servings 6 appetizer servings
Calories 102.7 kcal

Ingredients
  

  • 1 pound real crabmeat, claw or lump, or a mixture of the 2
  • ¼ cup mayonnaise
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 egg
  • ½ cup plain breadcrumbs or panko
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • salt to taste
  • avocado oil or vegetable oil for frying
  • 2-3 lemons, cut into wedges for serving

Instructions
 

FOR THE DIPPING SAUCE

  • Combine mayo and cocktail sauce in a small bowl until combined. Chill until ready to serve.

FOR THE CRAB CAKES

  • In a large bowl, combine the mayonnaise, Old Bay, mustard, Worcestershire, egg, breadcrumbs, bell peppers, and a pinch of kosher salt.
    mixing crab cakes in a bowl
  • Gently fold in the crab meat with a rubber spatula.
  • Scoop 12 (¼ cup) portions and shape them into equal-sized patties.
  • Heat ½ cup of oil in a large skillet over medium heat. When the oil is hot, add 6 patties and fry for about 3 minutes per side or until golden brown.
  • Remove from the pan and place on a plate lined with paper towels to drain excess oil. Repeat with the remaining patties.
    crab cakes on paper towels
  • Plate the crab cakes and serve hot with dipping sauce and lemon wedges.

Notes

Storage and Reheating
Place cooked or uncooked crab cakes in an airtight container and store them in the refrigerator for up to 2 days.
Reheat cooked crab cakes in a 350°F oven for 10-15 minutes until warmed through and crisp.
To make ahead of serving, prepare the crab cakes and freeze on a sheet pan, Place the frozen cakes in an airtight container for up to 2 months. Thaw in the fridge overnight before cooking.

Nutrition

Calories: 102.7kcalCarbohydrates: 5.7gProtein: 2gTotal Fat: 8.1gSaturated Fat: 1.4gTrans Fat: 0.02gCholesterol: 31.2mgSodium: 177.9mgPotassium: 83.5mgFiber: 0.8gSugar: 1.3gNet Carbohydrates: 4.9g
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