Sunday, July 13, 2014

Baked Crab Cakes with Panko Bread Crumbs

On Vancouver Island where crab is sweet and abundant come summertime, having a great crab cake recipe is a cook's right of passage. So today I'm going to share my favourite recipe for preparing baked crab cakes with Panko bread crumbs as pictured below!

These crab cakes are sweet, fresh tasting, super crunchy - and I can't say enough about the recipe other than that you HAVE to try them!

Visit the printable recipe here: Baked Crab Cakes with Panko

Please enjoy today's easy recipe for Baked Crab Cakes with Panko Breadcrumbs. If you would like to cook along with me, join me in the Kitchen Witch cottage! The video will teach step by step instructions so that you can create this wonderful dish too!

Recipe adapted from Cooking Light: Classic Crabcakes

  • 1 1/3 cups panko (Japanese breadcrumbs), divided
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons mayonnaise 
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 large egg, lightly beaten
  • 8 ounces (1/2 pound) lump crabmeat, shell pieces removed
  • 1 tablespoon extra virgin olive oil 
  • 1 lemon, quartered
  1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Cover and refrigerate 1 hour.
  2. Place remaining 1 cup panko in a shallow dish. Add the extra virgin olive oil to the crumbs and stir well so that all the crumbs are coated. Using wet hands, shape crab mixture into 6 equal balls. Gently flatten balls to form 6 (3-inch) patties and coat in the panko on both sides.   
  3. Place the crab cakes onto an oiled baking sheet and bake in a pre-heated 475 degree oven for 15-18 minutes until golden brown. Serve with lemon wedges.

If you like this recipe, be sure to visit my suggested side dish: Asian Colslaw with Ramen.

 It goes perfectly with the Crab Cakes! 

About Lyndsay the Kitchen Witch


Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.

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