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YIELDS:

2 – 4 servings

PREP TIME:

0 hours 35 mins

COOK TIME:

0 hours 7 mins

TOTAL TIME:

0 hours 42 mins

ingredients

8 Oz. Crab meat

1 Cup Panko breadcrumbs

1 Egg, beaten

1 Small Celery Stalk, finely chopped

2 Tbsp. Red bell pepper, finely chopped

1 Green onion, finely chopped

1/8 Tsp. Cayenne

1/8 Tsp. Onion powder

1/8 Tsp. Garlic powder

1/8 Tsp. Paprika

1/4 Tsp. Kosher Salt

1/4 Tsp. Old Bay seasoning

Kosher salt and freshly ground black pepper to tadte

2 Tbsp. Olive oil

1 Lemon, 1/2 cut into wedges; 1/2 zest and juice of

2 – 4 Pretzel slider or burger sized rolls

Iceberg Lettuce (optional)

Sliced tomatoes (optional)

Healthy Coleslaw (optional)

SAUCE

1/2 Cup Mayonnaise

4 Tbsp. Sweet Relish

1 Tbsp. Capers

1 Tbsp. lemon juice and zest from 1/2 lemon

DIRECTIONS

1. Make sauce in a small bowl by mixing all the ingredients. Keep in refrigerator until ready to serve.

2. In a large bowl, mix the crab meat, 1/4 cup of panko, the chopped celery, red bell pepper, beaten egg and green onion and all the seasonings.   Divide the mixture into four portions if making slider size cakes and into half if making a burger sized crab cake.

3. Place the remaining 3/4 cup of panko on a plate.  Sprinkle with salt and freshly ground black pepper… stir.  Place the crab cakes on the plate with panko and press the panko into the patties on all sides. Do that to all the patties putting them on a large plate. Once done, chill all the crab cakes in the fridge for at least 20 minutes.

4. Meanwhile, toast your buns under the broiler and put to the side.
5. Heat the olive oil in a large skillet over a medium-high heat. Once hot, add the crab cakes and cook on first side until golden brown – about 3-4 minutes. Carefully flip them over and cook for another 2-3 minutes until brown and cooked through. Place on a paper towel lined plate to remove excess oil. Immediately sprinkle with salt.

6. To serve, place the crab cake on the bottom of the roll. Top with a tablespoon or two of the sauce. Top with sliced tomatoes (sprinkle with salt and some black pepper) and the lettuce and top of bun. Serve with a side of my Healthy Coleslaw for the perfect lunch or light dinner. Enjoy!

NOTES:  This is one tasty crab cake!  There isn’t a lot of bread in my crab cakes just crab, some crunchy veggies and lots of flavor.  I’ve written this recipe so you can make four slider sized crab cakes or two burger sized crab cakes… you decide.  I really like the new Hawaiin brand of pretzel buns and I used their burger buns here.  Lots of the great flavor we all love in their sweet Hawaiin rolls but with the “pretzel twist” and a slightly larger size.

My homemade tarter sauce has all the regular suspects and some capers for fun!  I serve them with a side of my coleslaw, a lemon wedge and top them with lettuce and sliced tomatoes.  Really tasty.  This will be great in the summer, pool side with a cocktail of your choice.

If you like this recipe and enjoy crab, be sure to check out my Classic Wedge Salad with Creamy Blue Cheese Dressing & Crab or my Avocado Mousse Toast with Crab appetizers.   Don’t forget to sign up for my newsletters and get recipes, food finds and travel recommendations sent right to your inbox.

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