Serves 4 (serving size: 2 cakes and about 1 tablespoon sauce)
Photo: Johnny Autry; Styling: Cindy Barr
1/2 cup fresh yellow corn kernels
1/4 cup chopped red bell pepper
3 tablespoons chopped green onions
3 tablespoons canola mayonnaise
1 teaspoon Dijon mustard
3/4 teaspoon Old Bay seasoning
8 ounces crab claw meat, shell pieces removed
1 large egg, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs), divided
1 1/2 tablespoons butter, divided
2 tablespoons chopped fresh parsley
1 tablespoon chopped green onions
3 tablespoons canola mayonnaise
2 teaspoons fresh lemon juice
Dash of kosher salt
1 drop hot pepper sauce
How to Make It
To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 cup panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes or until firm.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 3/4 cup panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.
Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; swirl to coat. Coat both sides of 4 cakes with cooking spray. Add coated cakes to pan; cook 4 minutes on each side or until golden brown. Remove from pan, and keep warm. Repeat procedure with remaining butter, cooking spray, and crab cakes.
To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with cakes.
These were a big hit. I was limited on time just before dinner, so I made up the sauce and put the crab cakes together early. Instead of putting the crab cakes in the freezer I put them in the fridge for a couple hours, then cooked them just before serving. They were a bit fragile, but they did stay together. They were light with great flavor.
Though this recipe had great flavor and tasted great, I had the same issue with the cakes staying together. They fell apart as soon as they hit the pan and forget about flipping them! That said, they were tasty "hash" style and my husband really loved it and said I should give it 4 stars b/c of flavor. But I'm going with 2 b/c they just didn't hold up as a cake.
I broke the first set of instructions up & used a little cornstarch to help bind: (1) drained and rinsed the crab meat and removed the excess water, kept the lumps intact as much as possible (2) combined the crab and veg in bowl (3) in separate bowl the mayo, seasonings & egg, added a dash of Tabasco & a little cornstarch, less than 1tbs, and whisked til smooth (4) added mayo/egg to crab, mixed thoroughly (5) added panko and stirred just to incorporate (6) followed the rest of the directions as written. Not bad. Served with a green salad. Nice, light summer meal.
I also had the same issue with them holding together but that happens to all of my crab cakes. However, they were quite yummy. May need to increase the Old Bay a bit but otherwise I will make again next year for my husbands birthday!