As people become more food savvy, let's be honest, cocktail wieners won't cut it anymore. Instead of bringing out the predictable every time you entertain. I challenge you to try something that is both easy and delicious. You can start by trying my little Panko crusted crab cakes here, these savory beauties will thrill your guests and be the star of your next party.
Panko is simply the name for Japanese style bread crumbs. The crumbs are light and airy, like fresh snow, with lot's of surface area and superior to the regular bread crumbs. I can count on them to stay crispy and golden but not oily when fried. Panko is so mild it doesn't interfere with other flavors and can use Panko crumbs in any dish that asks for bread crumbs.
In this recipe the crab is canned. You may also use fresh or frozen crab, but for best results pat it dry before mixing. I have used left over cooked salmon in place of the crab and it's equally delicious. I use a small scoop to portion out the patties and if you have time before you make them, form the cakes then chill. Save pressing them into the Panko crumbs before you fry them. The accompaning sauce has a little Cajun kick and is the perfect topping for this crispy cake.
Panko Crisp Crab Cakes with Spicy Caper Sauce
These tasty little crab cakes are best if you fry them as you go, which is why they are perfect cooked at a station at a party. The Panko crumbs make a crispy light crust and the Spicy Caper Sauce delivers a spicy and creamy kick.
Makes 25 appetizer crab cakes
1 pound crab lump or claw
½ teaspoon dry dill
3 green onions chopped fine
3 tablespoons mayonnaise
⅛ cup red onion minced fine
2 eggs beaten
½ teaspoon cayenne pepper
1 teaspoon hot pepper sauce
1 teaspoon lemon juice
1½ cup Panko bread crumbs
⅛ cup celery minced fine
oil for frying
Pick through and flake crab. Mix together with onions, cayenne, lemon, celery, dill, mayonnaise, eggs and hot pepper sauce.
Mix half the panko crumbs with the with crab mixture. Shape into 25 balls. Press balls into remaining panko crumbs to coat.
Fry in small batches, first by placing on one side until crust appears golden. Turn over, flatten into patty and fry until crust forms and on second side. Move to wire rack. Change oil as needed.
Serve with Spicy Caper Sauce.
SPICY CAPER SAUCE
1 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon capers chopped
1 clove garlic crushed
1 tablespoon dill pickles chopped
1 tablespoon red onions chopped
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
¼ teaspoon black pepper
1 teaspoon parsley minced
Stir all ingredients together and adjust seasoning to taste.
Chill before serving.