The Best Crabcakes Serves 4-6

  • 4 tablespoons unsalted butter
  • ¼ cup red bell pepper, finely diced
  • ¼ cup yellow bell pepper, finely diced
  • 1 pound picked crab meat
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 small jalapeno pepper, seeded and finely minced
  • ¼ cup mayonnaise
  • 2 teaspoons lemon or lime juice
  • sea salt and freshly ground black pepper
  • 1 large egg, beaten
  • ½ cup panko breadcrumbs
  • 2 tablespoons olive oil Optional garnishes of lemon wedges, favorite sauce or chopped herbs

In a medium skillet, heat 2 tablespoons unsalted butter over medium heat and saute bell peppers until softened. Remove peppers to a plate to cool.

In a medium bowl, stir together cooled peppers, crab meat, parsley, jalapeno pepper, mayonnaise and citrus juice. Season with pinches of salt and pepper. Add beaten egg and ¼ cup breadcrumbs; gently mix until combined and chill 20 minutes.

With a ¼ cup dry measuring cup, scoop crab mixture into portions and pat each into a thick cake. Spread remaining breadcrumbs on a plate and gently press each crabcake into the breadcrumbs, coating both sides evenly. Chill crabcakes, loosely covered for at least 1 hour.

Preheat oven to 375°F. In a large saute pan over medium-high heat, heat remaining 2 tablespoons unsalted butter and olive oil. Cook crabcakes until golden brown, 3 to 5 minutes. Turn crabcakes carefully and brown on the other side. Transfer crabcakes to a parchment-lined baking sheet. Bake crabcakes 6 to 10 minutes until heated through. Serve with lemon wedges or preferred garnish.

Recipe Courtesy of Draeger's Cooking School Copyright 2016

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