In addition to the crab and mayonnaise, of course, I was insistent on green onions while Jeff was insistent on corn; in they both went! We also added panko bread crumbs, fresh lemon juice, sriracha hot sauce, cayenne pepper, and an egg. Next, I pressed the patties into more panko before frying them in a skillet so that they would be extra crispy. I served the hot crab cakes with some tarter sauce into which I whisked a whole bunch of fresh lemon juice.
I really enjoyed these crab cakes. The corn brought out the sweetness in the crab while also adding a different texture to the mix. The green onions and lemon juice provided plenty of brightness, while the hot sauce and cayenne pepper made the cakes perfectly spicy. What can I say about panko? The contrast between the crispness of the outside of the cakes and the tender inside was to die for; I'll never use another kind of bread crumb.
Keep in mind that I've only tried crab cakes a couple of times, so I don't have the greatest frame of reference; however, Jeff, the household Crab Cake King, assured me that these were very, very good. With his endorsement, I am confident in recommending this recipe. Enjoy!Crab Cakes: The Recipe
Amanda's notes: Next time, I may add another egg to this recipe because the cakes were a little fragile; however, it was nothing that gentle handling couldn't take care of.
The next day, I broke up the leftover crab cakes into the leftover rice, added some green peas, and fried everything in a skillet with a little bit of soy sauce. Tasty!
1 package frozen crab (approx. 1 lb), thawed
1/2 cup mayonnaise
1/2 cup panko bread crumbs
4 green onions, sliced
1 can corn, drained
1 large egg (2 if mixture isn't holding together)
juice from 1/2 lemon
1 tsp sriracha hot sauce
1/4-1/2 tsp cayenne (less or more, depending on how brave you are!)
1 tsp kosher salt
freshly cracked black pepper
Mix all ingredients, form into patties (6 large, 12 small). Fill a shallow dish with extra panko, coat patties on both sides. Coat the bottom of a skillet with vegetable oil, heat to medium high. Fry crab cakes until golden brown (about 3 min per side). Drain on a cookie sheet lined with paper towel. Serve cakes with lemony tarter sauce. Enjoy!