Pan Fried Crab Cakes with Lemon and Scallion are a delicious Pacific Northwest style crab cake made with fresh or canned crab, panko breadcrumbs and lots of herbs.
Course Appetizer
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Chilling Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Calories 229kcal
Author Tristin Rieken
Ingredients
1poundlump crab meatfresh or canned, drained
¾cuppanko breadcrumbsdivided into ½ and ¼ cup portions
1largelemonzested, ½ sliced for serving ½ juiced
1mediumscallionfinely chopped
1largeeggbeaten
1mediumgarlic cloveminced
½ribcelery finely chopped
2tablespoonsflat leaf parsleyroughly chopped
⅛teaspoonOld Bay seasoning
salt and pepper
2tablespoonsfrying oilcanola, vegetable, peanut, etc.
2tablespoonscilantroroughly chopped, optional
Instructions
Zest lemon then slice half into wedges for serving. And juice the other half.
1 large lemon
In a large bowl toss lump crab meat with lemon zest and juice. Season with Old Bay, salt and pepper to taste.
1 pound lump crab meat, ⅛ teaspoon Old Bay seasoning, salt and pepper
Gently stir chopped scallions, garlic, herbs and celery into crab mixture. Then add whisked egg and panko. Stir to combine.
¾ cup panko breadcrumbs, 1 medium scallion, 1 large egg, ½ rib celery, 2 tablespoons flat leaf parsley, 2 tablespoons cilantro, 1 medium garlic clove
Divide crab cake mix into 8 equal portions. Press each portion together firmly with your hands to hold together then shape into a round, flat patty.
Spread the remaining ¼ cup of panko in another shallow bowl or plate and lightly coat crab cakes in panko, pressing lightly to adhere. Place on a plate, then repeat with remaining mixture.
Once all crab cakes are formed and dredged in panko breadcrumbs place in the refrigerator, or freezer, to chill until firm, at least 30 minutes.
To a large, heavy skillet add the oil over medium heat. Carefully place the crab cakes in the pan, working in batches if needed to prevent crowding the pan. Pan fry crab cakes until lightly browned and crispy, about 3-4 minutes per side.
2 tablespoons frying oil
Transfer fried crab cakes to a rack set over a baking sheet or a paper towel lined plate, and season immediately with salt.