Panko Crusted Cakes Recipe

Prepare mixture

In a large bowl combine 12 oz finely chopped crab, 3 oz roughly chopped cooked edamame, 3 tbs mayonnaise, 1 beaten large egg, 1 tsp Dijon mustard, 2 sliced green onions, 2 tbs chopped cilantro, 1 tsp kosher salt and 1 tsp black pepper. Fold in 1 cup panko breadcrumbs gently until mixture holds together but is not dry. If too wet, add up to 2 tbs more panko; if too dry add 1 tbs mayonnaise.

Shape cakes and coat

Divide mixture into 4 equal portions (about 3 oz each) and form into 3/4-inch thick patties. Press each patty into extra panko (about 1 cup total) to coat both sides lightly, shaking off excess.

Pan-fry cakes

Heat a large nonstick skillet over medium heat and add 3 tbs vegetable oil. When oil shimmers, add crab cakes (work in batches if needed) and fry 3–4 minutes per side until golden brown and crisp and internal temperature reaches 135–145°F. Reduce heat if crust browns too fast. Transfer cooked cakes to a wire rack set over a sheet pan to drain and keep warm.

In a medium bowl whisk together 1 tsp sesame oil, 1 tsp light soy sauce, 1 tbs fresh lime juice, 1 tsp toasted sesame seeds, 1 tsp red chili flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper to make a quick dressing.

Place 4 cups baby spinach (or mixed baby greens) in a large bowl. Add 1 cup cooked shelled edamame and 2 sliced scallions. Pour the dressing over the greens and toss gently until evenly coated. Taste and adjust seasoning with more lime or salt if needed. Keep warm or at room temperature until plating.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp adobo sauce, 1 tsp fresh lime juice, 1/2 tsp honey, 1/4 tsp kosher salt and 1/4 tsp black pepper. Whisk until smooth and taste; add a pinch more adobo for extra heat if desired. Transfer to a squeeze bottle or small serving bowl.

Divide the Edamame Heat Greens onto two plates (two portions). Place two warm panko crusted cakes on each plate atop or beside the greens.

Drizzle 1–2 tbs chipotle mayo over each cake or pipe a decorative line alongside. Garnish with microgreens or chopped cilantro and a lemon or lime wedge per plate. Serve immediately while cakes are hot and crust is crisp.

Leftovers: store crab cakes and chipotle mayo separately in airtight containers refrigerated up to 2 days. Re-crisp cakes in a 350°F (175°C) oven for 8–10 minutes.