Most crab cake recipes are unappetizing pucks made of breadcrumbs, Old Bay Seasoning, eggs, and hardly any crabmeat. Our crab cakes recipe, on the other hand, contain no filler—just crabmeat bound with a light aioli, with a light coating of panko for a crispy coating.
What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
Game plan: The crab cakes can be prepared ahead of time and reheated just before serving. To freeze, cook them as instructed, let them cool completely, then freeze uncovered until solid. Wrap the frozen cakes well and return them to the freezer. To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through.
You’ll need to make the mayonnaise for the aioli before you begin, or you can pick up some high-quality store-bought mayo.
This dish was featured as part of our Valentine’s Day All-Star Recipes
For the crab cakes: