Pan Fried Crab Cakes with Lemon and Scallion

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

Cook Time 10

Chilling Time 30

Total Time 45

Servings servings

Calories 229kcal

Author Tristin Rieken

Ingredients

1 pound lump crab meat fresh or canned, drained
¾ cup panko breadcrumbs divided into ½ and ¼ cup portions
1 large lemon zested, ½ sliced for serving ½ juiced
1 medium scallion finely chopped
1 large egg beaten
1 medium garlic clove minced
½ rib celery finely chopped
2 tablespoons flat leaf parsley roughly chopped
⅛ teaspoon Old Bay seasoning
salt and pepper
2 tablespoons frying oil canola, vegetable, peanut, etc.
2 tablespoons cilantro roughly 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.
Serve immediately or keep warm in a low oven.

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