Crab cakes remind me of hot summers eating alfresco on the patio. Family gathered around and meaty crab cakes in abundance, it’s no wonder this is one of my all-time favorite recipes!
Yield: 10 crab cakes
Preparation time: 15 minutes
Cook Time: 5 minutes
1/4 cup sour cream – See kitchen note
1 egg, lightly whisked to break yolk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 green onions, thinly sliced
1 cup plain panko (bread crumbs)
1 teaspoon canola oil
1/2 teaspoon kosher salt
1/2 pound fresh crabmeat – See kitchen note
as needed, canola oil for cooking
1. In a medium size bowl, mix together sour cream, egg, garlic powder, onion powder, green onions, panko, and canola oil. Using clean dry hands, carefully incorporate the crabmeat into the panko mixture insuring the crab is evenly combined.
2. On a parchment lined baking sheet, use a 1 1/2-ounce cookie scoop to evenly divide crab onto the baking sheet. Slightly flatten each with your palm.
3. In a large skillet over medium – high heat, add 2 tablespoons canola oil and allow to heat, approximately 1 – 2 minutes. Working in batches, add portioned crabmeat mixture being careful to not overcrowd the pan. Cook on each side until golden in color, approximately 2 – 3 minutes per side.
4. On a clean plate lined with paper towels, place cooked crab cakes and repeat the cooking process with the remaining crab.
5. Serve while hot with fresh chutney or aioli on the side.
Kitchen Note: Plain yogurt or mayo can be used in place of sour cream. If using canned crabmeat, make sure you drain and squeeze out any excess moisture before use.