Becky Luigart-Stayner
6 servings (serving size: 1 crab cake, about 1 1/2 cups watercress, and about 1 1/2 tablespoons mayonnaise)

Panko lends these crab cakes a nice, crunchy crust. These cakes are large enough to serve as a main dish, but you also can form smaller appetizer cakes.

How to Make It

Step 1

Preheat broiler.

Step 2

To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel pepper. Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.

Step 3

To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties. Serve crab cakes with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.

Step 4

Wine note: The sweet, succulent flavor of crab is lovely with a crisp, dry white that's clean and pure tasting. One of my favorites is albariño from the northwestern corner of Spain. Nora Albariño 2004 from Rias Baxais ($16) is zesty, with a hint of citrus, starfruit, and dried peach. -Karen MacNeil

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Ratings & Reviews

MrsFuzzy's Review

January 20, 2013
Excellent and easy to make! I used lump crab meat from the can and added chives to the mayonnaise/aioli.

cyndemmm's Review

August 01, 2011
My daughter's favorite recipe for crab cakes.

cpalma's Review

May 02, 2010
I only made the crab cakes so the rating is just for them. They were fantastic. The other elements did not overwhelm the crab but just added an accompaniment to it. I will definitely make again. I made the spicy remoulade sauce from the May 2010 issue - great with these crab cakes.

csaunders80's Review

February 19, 2010
These were great! My husband said that these tasted better than any crab cakes that he has eaten in any restaurant. We also really liked the red pepper mayo. It has a great flavor that really adds to the overall dish. I used lump crab meat from Cosco as an earlier reviewer noted and I'm glad for the tip. Thanks!

polkadotapron's Review

July 06, 2009
These were awesome! I used roasted red peppers in a jar to save time and the results were great. I loved the crispy crunch and the flavor. The mayo was a great addition. See my results here:

janisls's Review

May 15, 2009
These were great, both the mayonaise and the crab cakes, will be making again soon. I made exactly as the recipe was written and served with peas and rolls.

MrsJillSmith's Review

February 18, 2009
This is a really good crab cake recipe. I have made this on several occasions and everyone loves them. The red pepper mayo is great as well, and I don't even like mayo!

klowryky's Review

September 05, 2013

Kcarmella's Review

February 23, 2013

JessFerq's Review

September 10, 2011