Panko Crusted Crab Cakes
I am kind of a novice when it comes to making crab cakes so I wanted opinions on coating crab cakes with panko...Yea or Nay? Which is better?
You will get a lot of different opinions on how to make crab cakes, including to coat or not. If you are going to coat, I think panko is a good choice.
best I ever had were at a now long closed restaurant who used panko plated with a spoonful of creme fraiche and a small dollop of fish roe on top for an extra perceived crunch with a few chive sprouts served in a puddle of tomato/red pepper coulis.
Craving me some Crab Cakes tonight. .
I've got a bunch of lump crab, panko bread crumbs, shallots..do I need the shallots?
Haven't made these in awhile..what to serve with them?
Thinking a spring mix salad.
Lemon caper aioli sauce drizzled sounds good..have some Meyer lemons.
Have a great bottle of Vouvray that would be a nice accoutrement.
For me, it's a toss-up... panko or seasoned bread crumbs. No noticeable flavor difference... maybe panko give crunchier recults, since it's coarser??
What's more important to me is that it's mostly CRAB with little CAKE. I like a little FINELY chopped onion and bell pepper (any color tho prefer other than green), a beaten egg, some seafood seasoning (Old Bay), a few shakes of Worcestershire & hot sauce, and a few TBSP of crumbs. I like to beat the egg first so I don't have to work it too much... like mine as lumpy as possible. Tho baking/broiling is fine, I cook like my grandmother always did... in cast iron skilled with bacon fat.