Crab Cakes with Panko Crust | CookOS

Crab Cakes

Name: Crab Cakes with Panko Crust
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup mayonnaise; 1 large egg; 1 tsp coarse ground mustard; 1/2 cup crushed crackers; 1 tsp Old Bay seasoning; 2 tbsp chives, chopped; 2 tbsp green onions, chopped (optional alternative); 1 lb cooked lump crab meat; 1/2 cup panko breadcrumbs, for coating; 2 tbsp olive oil, for frying; Remoulade sauce, for serving (optional)

These crab cakes combine lump crab meat with a mayonnaise binder, Old Bay seasoning, and a golden panko crust. Pan-fried until crispy outside and tender inside, they're a classic American seafood appetizer or main course.

🌍American 🏷️Crab cakes 🏷️Crab 🏷️Seafood 🏷️Appetizer 🏷️Dinner

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by dinnerin321

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Ingredients

1/2 cup mayonnaise
1 large egg
1 tsp coarse ground mustard
1/2 cup crushed crackers
1 tsp Old Bay seasoning
2 tbsp chives, chopped
2 tbsp green onions, chopped (optional alternative)optional
1 lb cooked lump crab meat
1/2 cup panko breadcrumbs, for coating
2 tbsp olive oil, for frying
Remoulade sauce, for serving (optional)optional

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Instructions

1
In a large bowl, combine the mayonnaise, egg, coarse ground mustard, crushed crackers, Old Bay seasoning, and chopped chives.
2
Mix the ingredients thoroughly until well combined.
3
Gently fold in the cooked crab meat, being careful not to break up the lumps too much.
4
Line a baking sheet with parchment paper. Using a ring mold, sprinkle a layer of panko breadcrumbs on the bottom.
5
Scoop the crab mixture into the mold on top of the panko and gently press down to form an even patty.
6
Sprinkle more panko breadcrumbs over the top of the patty.
7
Carefully lift the ring mold to release the crab cake. Repeat with the remaining mixture.
8
Place the baking sheet with the formed crab cakes into the freezer for at least 1 hour to firm up.
9
Heat olive oil on a large griddle or in a skillet over medium-high heat.
10
Carefully place the frozen crab cakes on the hot griddle and cook for 3-4 minutes per side, until golden brown and crispy.
11
Serve warm, optionally with a drizzle of remoulade sauce.

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Tips & Notes

Pro tips

Chill the mixture for 30 minutes before forming to make handling easier and improve binding.
Don't overwork the mixture when combining ingredients; gently fold to keep lumps of crab meat intact.
Freeze formed cakes for at least 15 minutes before frying to prevent them from falling apart in the pan.
Pan-fry over medium-high heat (not high) to achieve a golden crust without burning the panko coating.

Substitutions

Crushed crackers → panko breadcrumbs (use 1/3 cup; adjust consistency with mayo as needed)
Mayonnaise → Greek yogurt (use 1/3 cup mayo + 1/4 cup yogurt for a lighter binder)
Old Bay → Cajun seasoning or seafood seasoning blend (start with 3/4 tsp and taste)
Chives → parsley or dill (same quantity; adjusts flavor profile slightly)

Storage & make-ahead

Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days, or freeze uncooked cakes for up to 2 weeks; reheat in a 350°F oven for 8–10 minutes.