Panko Crab Cakes
  • 1 teaspoon butter (unsalted)
  • 3 stalks of celery (finely chopped)
  • 3 tablespoons of yellow onion (finely chopped)
  • 1/3 cup of mayo (or 3 eggs)
  • 1/2 teaspoon curry powder
  • 1 1/2 teaspoon Old Bay seasoning
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon cayenne
  • 1 lb lump crab meat (remove excess moisture)
  • 2 tablespoons of pimentos (drained and finely chopped)
  • 1 1/2 cups panko bread crumbs (can use 2 slices of finely chopped stale bread instead)
  • 2 tablespoons fresh parsley (dried and finely chopped)
  • 2 tablespoons scallions (dried and finely chopped)
  • Optional- 2 tablespoons of capers (dried and finely chopped
  1. Saute: Heat butter and saute onion and celery until tender. Then remove from heat and cool mixture.
  2. Whisk together in a large bowl: mayo, curry, Old Bay, lemon juice, Worcestershire, mustards, and cayenne.
  3. In the large bowl, add everything else and leave some of the crab lumps in the mixture.
  4. Note- make sure all ingredients are pretty dry so the ingredients don't get too soggy.
  5. Form round patties (at least 6, more if you want them smaller) and cover. Refrigerate for 1-3 hours (helps the patties stay in tact)
  6. Bake at 350 degrees for about 10 minutes, then broil until it is golden brown. You can also fry them in 2 tablespoons of olive oil on medium-high heat until they are golden brown.
  7. Garnish with more parsley and lemon wedges.
This is a recipe that combines a couple different recipes. I like to use panko instaed of bread crumbs because the crab cakes seem lighter and firmer.