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Panko-Crusted Snow Crab Cakes

I love generous portions – that’s why when I make Crab Cakes, I make them the size of hockey pucks!  In this recipe, I use sweet and flaky Snow Crab meat to make giant crab cakes, and crust them with panko break crumbs.  They’re served with a spicy and lightly sweet Chipotle Aioli (a flavored mayonnaise) for dipping.

Snow Crab Cakes with Chipotle Aioli Dip

Snow Crab Cakes with Chipotle Aioli Dip

I’m not a Crab Cake purist;  I tend to use any ingredients that compliment the sweet flavor of the crab meat, but don’t overwhelm its delicate taste.  Click the link for the complete recipe and HD video on how to make my Panko-Crusted Snow Crab Cakes.

High Definition Video on how to make Panko-Crusted Snow Crab Cakes:

 

Crab Cake Recipe:

Prep Time: 20 minutes if using de-shelled crab meat (60 minutes if you plan on de-shelling the crab legs yourself)
Cooking Time: 5 minutes per side, 10 minutes in total
Servings: 9 – 10 large crab cakes

Panko-Crusted Snow Crab Cakes Ingredients:

  • 1 lb of de-shelled crab meat.  If you plan on de-shelling the crab, you’ll need 2.5 lbs of cooked crab legs, shell on to yield about 1 lb of crab meat
  • 1 large yellow or white onion, finely diced (minced)
  • 1 cup of finely crushed soda crackers or bread crumbs
  • 1/4 cup of finely chopped dill
  • 1 tablespoon of mustard powder
  • 1 teaspoon of chili powder
  • 2 eggs, beaten
  • 2 or 3 large tablespoons of mayonnaise (regular or low-fat)
  • 2 tablespoons of Worcestershire sauce
  • 1 tablespoon of butter
  • 3 glugs of olive oil
  • 1 cup of panko bread crumbs

Directions:

  1. Using your fingers or a fork, break up the cab meat into small pieces so that they mix well with the other ingredients
  2. Snow Crab Meat

    Snow Crab Meat

  3. In a large bowl, add the dry ingredients: crab meat, minced onion, crushed soda crackers, dill, mustard powder, and chili, and mix well
  4. Add the wet ingredients: eggs, mayonnaise, Worcestershire sauce and mix well.  The result should be the consistency of ground beef
  5. Using your hands, form crab cakes about 1 inch (2.5 cm) thick, and 2 – 3 inches in diameter.  Lay each formed crab cake on a parchment-paper lined tray so they don’t stick to the surface
  6. Crab Cakes Taking Shape

    Crab Cakes Taking Shape

  7. Once all of your crab cakes are formed, preheat a frying pan with butter and olive oil.  Once heated, working with one crab cake at at time, coat the crab cake in the panko bread crumbs all around, and place it into the frying pan
  8. Snow Crab Cakes in the Frying Pan

    Snow Crab Cakes in the Frying Pan

  9. Fry for 3 – 4 minutes per side on medium-high heat, or until golden brown.  Flip the crab cake over and do the same on the reverse side
  10. Once the crab cakes are completely cooked on both sides, remove them and place on paper-towel lined tray to absorb any extra oil
  11. Serve warm with a side of chipotle aioli (see recipe below).

 

Chipotle Aioli Dipping Sauce Recipe:

Servings: Makes four servings of 1/4 cup each for dipping

Chipotle Aioli Dipping Sauce Ingredients:

  • 2 egg yolks
  • Juice of 1/2 a lemon (seeds removed)
  • 2 chipotle peppers, seeds removed
  • 2 tablespoons of adobo sauce (this is the sauce chipotle peppers come in)
  • 1 teaspoon brown sugar
  • 1 teaspoon of garlic powder
  • 1 pinch each of salt and pepper
  • 1 teaspoon of mustard
  • 3/4 cup (188 ml) of olive oil

Chipotle Aioli Dipping Sauce Directions:

  1. In a blender, combine egg yolks, lemon juice, chipotle peppers, adobo sauce, brown sugar, garlic powder, salt and pepper,  and mustard.
  2. Turn on the blender, and allow everything to fully incorporate, ensuring that the chipotle pepper is finely puréed
  3. Once all of the ingredients are fully incorporated, slowly (with the blender on) begin adding a steady but slow stream of olive oil through the top of the blender
  4. Add the full amount of olive oil and continue blending until the aioli thickens to a mayonnaise-like consistency
  5. Stop the blender, and scoop the aioli into individual serving dishes for dipping, much like I’ve plated here:
  6. Panko-Crusted Snow Crab Cakes

    Panko-Crusted Snow Crab Cakes

    Important Note: The mustard acts like an emulsifying agent. You can play with the flavors and add different ingredients and spices to this aioli, but don’t leave the mustard out!

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2 Responses to “Panko-Crusted Snow Crab Cakes”

  1. Luchi says:

    been wanting to make crab cakes but the receipes i come across seem so stresssful. This looks easy to make and i will make it.

  2. Vkelerful says:

    This was delicious and the aioli a. Perfect choice.

    We feasted on crab legs and I picked the leftovers! I did adjust the recipe a bit. I decreased the bread crumbs in the crab to about a ½ cup and I used Panko. I also used only 1egg! I was a bit lighter on the worschestershire. I added Old Bay….this Maryland girl needs Old Bay! The rest was the same.

    It was great! I could have made ½ the aioli…it made a lot! I can see using it with shrimp and scallops as well!

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