PANKO ENCRUSTED CRAB CAKES
Panko crab cakes take around 30 minutes to prepare, have less fat than most restaurant crab cakes and are extra crunchy. They are perfect by themselves or try them in a salad or as a sandwich.
Ingredients
- 8 oz Jumbo lump crab picked through for shells and broken up slightly.
- 1 Egg whisked
- 3 tbsp Mayonnaise
- 3 Green onions finely diced
- 1/4 Bell pepper red or yellow, finely diced
- 3/4 cup Italian breadcrumbs
- 1/2 tsp Chef Paul Prudhomme's seafood magic
- 1 tsp Stone ground mustard
- 1 tbsp Lime juice
- 2 tbsp Parsley fresh
- dash Salt/Pepper to taste
- 1/4 cup Panko breadcrumbs to coat
- 2-3 tbsp Cooking oil or butter
- 3 clove Garlic Whole or sliced
Creamy mustard sauce
- 2 tbsp Sour cream
- 1 tbsp Mayonnaise
- 1 tbsp Stone ground mustard
- 1 tsp Lime juice
Instructions
Prepare creamy mustard sauce
- In a bowl combine the stone ground mustard, sour cream, mayonnaise and lime juice. Mix well and refrigerate.
Panko crab cakes
- Combine the first 11 ingredients into a medium sized bowl. Mix well and form into 4 crab cakes. If they are too loose or falling apart, then add a little bit more mayonnaise into the mix.
- Carefully coat the outside of the crab cakes with the panko breadcrumbs.
- In a large skillet on medium low heat, melt the butter (if using) or heat the oil. When hot, add the garlic cloves and the crab cakes to the skillet and cook 4-5 minutes per side or until they are golden brown. Drain on paper towels when done.
Notes
NUTRITIONAL VALUES BASED ON THE USE OF FULL FAT MAYONNAISE. YOU CAN REDUCE THE AMOUNT OF FAT BY USING LIGHT MAYONNAISE.
CAL 220 CARBS 16g FAT 10g PROTEIN 16g FIBER 1g SUGAR 2g
SODIUM 636mg CHOLESTEROL 124mg
TIP---Refrigerating the formed panko crab cakes for an hour prior to cooking will help them hold together better.
TIP---Make sure to break up the lump crabmeat with your hands because sometimes there will be small pieces of cartilage or shell that need to be removed.
TIP---The garlic is optional. We love the flavor of the garlic oil that the panko crab cakes cook in. I do not recommend adding garlic to the raw mix because it doesn't have enough time to cook down its strong flavor.