Crab Cakes with Panko Recipe

Crab meat: The star of the dish, providing a sweet and delicate seafood flavor.

Panko breadcrumbs: Japanese-style breadcrumbs that give the crab cakes a light and crispy texture.

Mayonnaise: Adds moisture and helps bind the ingredients together.

Dijon mustard: Provides a tangy flavor that complements the sweetness of the crab.

Worcestershire sauce: Adds a savory depth of flavor to the mixture.

Old Bay seasoning: A blend of spices that enhances the overall taste of the crab cakes.

Egg: Acts as a binder to hold the crab cakes together.

Parsley: Fresh herbs that add a burst of color and flavor.

Butter: Used for frying, it adds richness and helps achieve a golden brown crust.

Olive oil: Combined with butter for frying, it helps to crisp up the crab cakes.

When forming the crab cakes, make sure to handle the mixture gently to avoid breaking up the delicate crab meat. If the mixture feels too wet, you can add a bit more panko breadcrumbs to help bind it. Chilling the patties in the refrigerator for about 30 minutes before cooking can also help them hold their shape better during frying.

• crab meat - Substitute with imitation crab: Imitation crab is a budget-friendly alternative that mimics the texture and flavor of real crab meat.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can provide a similar texture, though they may be slightly less crispy.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with added protein and less fat.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in place of Dijon for a milder, slightly tangier flavor.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami depth, though it is saltier, so adjust other seasonings accordingly.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar spice profile with a bit more heat.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a binder for those avoiding eggs.

• fresh chopped parsley - Substitute with dried parsley: Dried parsley can be used in smaller quantities to provide a similar herbaceous note.

• butter - Substitute with margarine: Margarine can replace butter for a similar fat content and texture.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used for frying and sautéing.

• To store your crab cakes in the refrigerator, first allow them to cool completely. Place them in an airtight container, separating each crab cake with a piece of parchment paper to prevent sticking. They will stay fresh for up to 3 days.

• For freezing, arrange the crab cakes on a baking sheet lined with parchment paper. Make sure they are not touching each other. Place the baking sheet in the freezer for about 2 hours or until the crab cakes are frozen solid.

• Once frozen, transfer the crab cakes to a freezer-safe zip-top bag or airtight container. Label the bag with the date and type of food. They can be frozen for up to 3 months.

• When ready to cook frozen crab cakes, do not thaw them. Preheat your oven to 375°F (190°C). Place the frozen crab cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they are heated through and golden brown.

• Alternatively, you can reheat refrigerated crab cakes by placing them in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are warmed through. This will help maintain their crispy exterior.

• For a quick reheat, you can also use a microwave. Place the crab cakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the crab cakes on a baking sheet lined with parchment paper. Lightly brush the tops with a bit of olive oil to keep them moist. Bake for 10-15 minutes, or until heated through and crispy on the outside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of butter or olive oil. Place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until they are heated through and have regained their crispy exterior.

• Microwave Method: Place the crab cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. Note that this method may not retain the crispiness as well as the oven or stovetop methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Lightly spray the crab cakes with olive oil or cooking spray. Place them in the air fryer basket in a single layer. Cook for 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the crab cakes on a toaster oven tray lined with aluminum foil. Lightly brush the tops with olive oil. Bake for 10-12 minutes, or until they are heated through and crispy.

• Mixing bowl: A large bowl used to combine all the ingredients for the crab cakes.

• Measuring cups: Used to measure out the panko breadcrumbs, mayonnaise, and other ingredients accurately.

• Measuring spoons: Essential for measuring smaller quantities like dijon mustard, worcestershire sauce, and old bay seasoning.

• Whisk: Useful for beating the egg before adding it to the mixture.

• Spatula: Helps in mixing the ingredients thoroughly and forming the crab cake patties.

• Frying pan: Used to cook the crab cakes until they are golden brown and crispy.

• Tongs: Handy for flipping the crab cakes in the frying pan.

• Plate: For placing the formed crab cake patties before cooking.

• Paper towels: To drain any excess oil from the cooked crab cakes.

• Knife: For chopping the fresh parsley.

• Cutting board: A surface to chop the parsley on.

Use pre-cooked crab meat: Opt for pre-cooked crab meat to save time on preparation and ensure consistent texture.

Pre-mix ingredients: Combine all ingredients in advance and store in the fridge until ready to form into patties.

Use a food processor: Quickly mix the crab meat and other ingredients using a food processor for a uniform blend.

Form patties in advance: Shape the crab cakes ahead of time and refrigerate them, so they are ready to cook when needed.

Cook in batches: If you have a large frying pan, cook multiple crab cakes at once to reduce overall cooking time.