Crab Cake Recipe with Panko

Last Updated on August 12, 2024 by Marina

When you need an easy meal that is satisfying, yet not heavy, these Spicy Crab Cakes with Panko are sure to please!

This Crab Cake recipe with Panko is a flavorful blend of tender crab meat, savory seasonings, and a hint of heat, creating a delicious crab cake that is crispy on the outside and tender on the inside. Perfect as an elegant appetizer or a satisfying main dish, these homemade crab cakes bring a taste of summer flavor to any meal.

The summer heat is on for most of us, and eating heavy meals doesn’t seem too exciting. When we are enjoying time on the lake or out with family at the beach, eating a lot of heavy food is out of the question.

Many of us turn to hot dogs, hamburgers, and grilled chicken during the summertime. Let’s face it, though—those can get old quickly. So, what is a mom to do?

I like to turn to quick, simple meals like these Spicy Crab Cakes with Panko.

​They come together in a flash and take less than an hour from start to finish. The best part? I can make them ahead of time, stick them in the freezer, and fry them up whenever we want some.

Spicy Crab Cakes with Panko are elegant enough for a dinner party or as a great appetizer at a gathering but simple and filling enough to be a complete meal on their own. They’re perfect for those hot summer days when you crave something light yet satisfying.

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What do I need to make this Crab Cakes Recipe with Panko?

Panko Breadcrumbs: add a light and crispy texture to your crab cakes and help bind them together. 

Miracle Whip: adds moisture and richness to your crab while helping bind the ingredients together and giving a tangy flavor. 

Egg: acts as a binder, holding the crab cake mixture together so it doesn’t fall apart when cooking. 

Lemon Juice: adds a fresh and zesty flavor. 

Crab Meat: provides a sweet, subtle seafood flavor and has a tender texture.

Pepper Jack Cheese: adds a creamy texture and a hint of heat, which enhances the flavor.

Onion and Garlic Powder: add a savory and robust flavor.

Cayenne Pepper: adds a bit of heat, giving this recipe a kick. 

Red Chili Peppers: add another layer of heat and a bit of a crunch. 

Sour Cream and Chives: are used as a garnish; the sour cream helps cool down the spicy, and the chives add a bit of color.

Oil: is needed for frying your crab cakes, giving them a crispy golden-brown color. 

How do I make this authentic crab cake recipe with panko?

1. Add 1 cup of panko bread crumbs to a bowl and set aside.
2. In a large mixing bowl, add sour cream, Miracle Whip, lemon juice, and egg. Stir to combine.
3. Add crab meat, pepper jack cheese, garlic powder, onion powder, 1 cup of panko bread crumbs, cayenne pepper, salt, pepper, and red chili peppers.
4. Shape crab mixture into two-inch balls and flatten.
5. Add the patties to the bowl of panko crumbs. Pack crumbs onto patties with your hands.
6. Place the easy crab cakes on a cooking sheet lined with parchment paper.
7. Freeze them until firm, about 30 minutes.
8. Place a deep skillet over high heat and add about 1 inch of vegetable or canola oil to the pan.
9. Wait for the oil to get hot, and add the crab cakes one by one.
10. Fry them on both sides for 2 to 3 minutes or until golden brown.
11. Place sour cream and chives on top and serve.

Tips for the Best Crab Cake Recipe with Panko

• I have found that freezing the cakes is the best way to make them work. It does take a bit longer, but they can fall apart if they are not frozen a bit first.
• Also, make sure your pan and oil are nice and hot before adding the spicy crab cakes. This keeps them from sticking to the bottom and helps to cook more evenly.
• If you don’t want to use canola or vegetable oil, you can sub out avocado oil, olive, or coconut oil for frying.

Can I bake homemade crab cakes instead of frying them?

Yes! To bake your crab cakes, first, preheat your oven to 375 degrees F. Then, place the crab cakes on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Bake them for about 15-20 minutes until they turn golden brown and cook through. For a crispier crust, lightly brush the tops of the crab cakes with melted butter or oil before baking. Just keep in mind that baking may not give you a crispy crust like frying, but the crab cakes will still be flavorful and tender.

Can I use fresh or canned crab meat for this Crab Cakes Recipe with Panko?

You can use fresh or canned crab meat to make crab cakes. Fresh crab meat tastes delicious but can be expensive and hard to find. Canned crab meat is easier to use and is already cooked. When using canned crab meat, make sure to drain it and remove any hard pieces.

Can I prepare my homemade Spicy Crab Cakes in advance?

You can make crab cakes ahead of time by shaping them and putting them in the fridge for up to a day before cooking. Chilling them helps the flavors mix together. When you want to cook them, just fry or bake as usual. You can also freeze uncooked crab cakes for later. 

What goes well with this crab cake recipe with panko?

Crab cakes can be eaten in many different ways, such as as an appetizer, main course, or sandwich. They taste good with homemade tartar sauce or lemon wedges, coleslaw or roasted vegetables. They also pair well with rice, quinoa, or potatoes.

Can I use frozen crab meat?

Yes, you can use frozen crab meat to make crab cakes when fresh crab meat is not available. Thaw the frozen crab meat in the refrigerator overnight before using it. After thawing, drain any extra liquid and check for shell pieces. Frozen crab meat’s texture might be slightly different from fresh crab meat, but you can still make delicious crab cakes.

How do I make crabmeat cakes spicier?

To give your crab cakes a little kick, you can add a dash of cayenne pepper, more red pepper flakes, or hot sauce. I recommend starting with a small amount and tasting the mixture to see how spicy it is. You can also add finely chopped jalapeños or other hot peppers. 

Can I add vegetables to my crab cakes?

Sure! This is a great recipe to hide veggies in! You can use finely chopped bell peppers, onions, celery, or grated carrots. Remember to cook or sauté your vegetables before adding them to the crab mixture. Keep in mind that cooked veggies can have a little bit of excess liquid. I recommend patting your vegetables dry before adding them to your mix. Too much liquid can cause your crab cakes to have a different texture and may not stick together as well. 

How do I store leftover crab cakes?

To store crab cakes, you need to let them cool down. Once they reach room temperature, you can place them in the fridge in an airtight container for three to four days. To freeze, place the crab cakes on a baking sheet and place them in the freezer. Once frozen, move the crab cakes to a freezer bag and enjoy them for up to three months. When ready to eat, bake them frozen at 375 degrees F for about 22 minutes or until heated through.  

What is your favorite summer meal? Will you make this Crab Cake Recipe with Panko? Let me know what you think!