Crab cakes are one of my favorite seafood dishes! They’re ridiculously easy to make and very comforting. This recipe is fresh and delicious and lets the crab be the star. Try them with a dollop of kimchi mayo for a little added tang.
2/3 cup Panko breadcrumbs
1 Tablespoon flat-leaf parsley
2 Tablespoons chopped green onions
2 Tablespoons mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon mustard
½ teaspoon Old bay seasoning
½ teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon pepper
1 egg, beaten
12 ounces lump crabmeat
Lemon wedges, a nice remoulade sauce, or kimchi mayonnaise for serving
How to Make It:
Combine 1/3 cup of the panko and all the other ingredients up to the crab in a large bowl, stirring well. Now add the crab, stirring gently until just combined. Place the remaining 1/3 of the panko on a plate or shallow dish. Shape the crab mixture into patties, about 4-inches around. I made mine a little larger and came out with 5 patties. Coat the patties in the panko.
Heat a large skillet over medium-high heat. Add 1 Tablespoon olive oil and coat the pan. Now, add your crabby patties. Cook 3-4 minutes on each side, or until they are nice and golden.
These are delicious! Serve with lemon wedges or top with an easy remoulade sauce or a spoonful kimchi mayo! We like sweet potato fries and green salad with these crab cakes in the summer and steamed broccoli in the winter.
What? Kimchi mayo? Oh yes! Stir together ¾ cup of your favorite brand of kimchi (or make your own, like we do) and 3 Tablespoons of mayo. or less, to taste. The less mayo, the more zip to the kimchi)
This is great on fish, crab cakes, burgers…Yum. And yes, I realize I forgot to get a picture of a beautifully-plated crab cake. We were hungry.