Panko Crusted Crab Cake Recipe
red pepper-caper remoulade and black bean salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Red Pepper-Caper Remoulade
Black Bean Salad
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large bowl, combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, green onions, Old Bay seasoning, salt, and pepper. Mix until well combined.
- 2
Form Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter.
- 3
Chill
Place the crab cakes on a plate and refrigerate for at least 30 minutes to firm up.
- 4
Remoulade Preparation
- 5
Mix Remoulade Ingredients
In a small bowl, combine mayonnaise, red bell pepper, capers, lemon juice, garlic, salt, and pepper. Mix well and set aside.
Black Bean Salad Preparation
- 6
Combine Salad Ingredients
In a large bowl, mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, olive oil, salt, and pepper. Toss gently to combine.
Serving
- 7
Plating
Serve crab cakes warm with a generous dollop of red pepper-caper remoulade on top and a side of black bean salad.
