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
Saute: Heat butter and saute onion and celery until tender. Then remove from heat and cool mixture.
Whisk together in a large bowl: mayo, curry, Old Bay, lemon juice, Worcestershire, mustards, and cayenne.
In the large bowl, add everything else and leave some of the crab lumps in the mixture.
Note- make sure all ingredients are pretty dry so the ingredients don't get too soggy.
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)
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.
Garnish with more parsley and lemon wedges.
Pairs Well With
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.