Shelly's Recipe

Crab Cakes with Panko Bread Crumbs | Red Pepper Remoulade | Bite Sized Crab Cakes

Category: Hot

Crab Cakes with Panko Bread Crumbs

1/2 cup of red onion, diced
1/2 cup of celery, diced
1/2 cup of red pepper, minced
2 tablespoons of parsley, diced
1/4 teaspoon tabasco
1 teaspoon of crab boil spice (Old Bay)
1/4 teaspoon of cayenne pepper
1 pound of lump crab meat (canned)
1/4 cup of mayo
1 egg
1 tablespoon of dijon
1 cup panko bread crumbs


Combine vegetables, crab meat, and parsley.

Add tabasco, crab spice, cayenne pepper, mayo, egg, dijon and 1/2 cup of panko bread crumbs. Lightly toss together being careful not to break up the crab. Form cakes with your hands, then roll them in the remaining panko bread crumbs.

If you are making large cakes, you can pan fry them in vegetable oil for 3-4 minutes on each side over medium heat.

If you are making small bite size cakes, I like to spray them with non-stick cooking spray, then bake them for 8-10 minutes at 425 degrees.


Red Pepper Remoulade Sauce

1/2 cup of mayo
1/4 cup of gherkin sweet pickles
1/3 cup of roasted red peppers
2 tablespoons of dijon mustard

In a food processor, blend together all of the ingredients until combined and chopped.