Did you ever have a great crab cake at a restaurant and wish you could make something that good at home? My recipe is so good it will rival any great crab cake you have ever had. Best of all, it’s easy to make. Simple fresh ingredients and lots of flavor are packed into these golden pillows.
I prefer using the crab that you find in the refrigerated seafood section of the grocery store, but canned crab will work, too. I am truly a crab lover. From the moment I start mixing everything in the bowl, I start dreaming about how great these babies are going to taste. I even steal a few pieces of crab before they make it into the bowl.
Swiss cheese and Progresso® Lemon Pepper Panko bread crumbs are my secret ingredients for giving these crab cakes extra-special flavor, which sets them apart from others. Swiss cheese adds a little bite, and the panko crumbs lend a wonderful crunchy texture. But I don’t mix the bread crumbs into the crab because I don’t want to dilute the delicious flavor. Instead, I press the crumbs onto the outside of the crab cakes.
I like to refrigerate the crab cakes for at least 15 to 20 minutes before frying them. This helps them set and makes frying easier. Actually, I usually make the cakes a few hours in advance so that when it’s time to eat, they can be on the table in just minutes. I serve them warm with some tartar sauce. I promise these crab cakes will disappear the minute they hit the table!
Ingredients
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2eggs, beaten
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1/2medium red bell pepper, seeded, finely chopped (1/2 cup)
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2medium green onions, finely chopped (2 tablespoons)
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2tablespoons chopped fresh parsley
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2tablespoons mayonnaise
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2teaspoons seafood seasoning (from 6-oz container)
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1teaspoon Dijon mustard
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1lb lump crab meat
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1cup shredded Swiss cheese (4 oz)
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Salt and pepper to taste
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1 1/2cups Progresso™ lemon pepper panko crispy bread crumbs
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Vegetable oil for frying
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Tartar sauce
Directions
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1Line cookie sheet with waxed paper. In large bowl, mix egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning and mustard. Gently stir in crab meat and Swiss cheese. Season to taste with salt and pepper. Shape into 8 patties.
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2Dip both sides of each crab cake into bread crumbs, pressing crumbs into cake with hands to completely cover; place on cookie sheet. Refrigerate about 20 minutes to firm up crab cakes.
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3In 12-inch skillet, heat oil over medium heat. Add patties; cook until golden brown on both sides, being very careful when flipping so patties do not fall apart. Serve warm with tartar sauce.
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