Panko Crusted Crab Cakes Recipe
Recipe information
Make Panko Crusted Crab Cakes in just 1h . chorizo aioli, buttermilk celeriac slaw, roasted corn compote
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Ingredients
Crab Cakes
Chorizo Aioli
Buttermilk Celeriac Slaw
Roasted Corn Compote
Crab Cakes
1. Prepare the Mixture
In a large bowl, combine crab meat, panko bread crumbs, mayonnaise, Dijon mustard, green onions, egg, lemon juice, Old Bay seasoning, salt, and black pepper. Mix until well combined.
2. Form the Cakes
Shape the mixture into patties (about 2-3 inches in diameter). Place them on a baking sheet lined with parchment paper.
3. Chill
Refrigerate the patties for at least 30 minutes to help them set.
4. Cook the Cakes
Heat oil in a large skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through.
Chorizo Aioli
5. Mix Ingredients
In a small bowl, combine cooked chorizo, mayonnaise, minced garlic, lemon juice, and smoked paprika. Mix until smooth.
Buttermilk Celeriac Slaw
6. Combine Ingredients
In a bowl, mix grated celeriac, buttermilk, apple cider vinegar, honey, salt, and black pepper. Toss to combine and refrigerate until ready to serve.
Roasted Corn Compote
7. Prepare the Compote
In a skillet over medium heat, combine corn kernels, red bell pepper, red onion, lime juice, and salt. Cook for about 5-7 minutes until heated through and slightly caramelized. Stir in cilantro before serving.
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