Pan Fried Roasted Pepper Crab Cakes

Dungeness crab is abundant here in the Pacific Northwest and next to simply serving it cracked with melted butter or a good mayo, or in a lusciousCrab Louie, we like crab cakes.  I prefer a recipe with lots of crab and just enough binder to hold the cakes together.  I’ve used the same recipe for many years, one that my mother used for years before me, and never saw any reason to change it up until I found this version that Lori, at All That Splatters, recently posted.  Adding roasted chilies is what caught my eye, and since roasted chilies are available at my farmers market, I was eager to give Lori’s recipe a try.  Her version calls for Hatch chilies which aren’t available here so I substituted poblanos with excellent results.  The peppers give a nice little kick to the cakes without overpowering the delicate flavor of the crabmeat. If you aren’t already a frequent visitor to Lori’s blog I urge you to stop by to meet her.  I’ve tried many of her wonderful recipes and and am always happy with the results.
Pan Fried Roasted Pepper Crab Cakes
 
1 pound crabmeat, picked over to remove shells  (I used Dungeness crab)
4 green onions, green parts only, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1-1/2 teaspoons Old Bay seasoning
4 tablespoons dry bread crumbs
1/2 cup roasted peppers, peeled, seeded and diced
1/4 cup mayonnaise
salt and pepper to taste
1 large egg
2 cups panko (Japanese bread crumbs)
1/2 cup vegetable or peanut oil for frying
Gently mix the crabmeat, green onions, herbs, Old Bay seasoning, bread crumbs, diced peppers and mayonnaise in a medium bowl, being careful not to break up the lumps of crab too much. Season with salt and pepper.  Carefully fold in the beaten egg with a rubber spatula until the mixture clings together.
Divide the mixture into cakes based on the size you desire, making sure that all cakes are about the same thickness.  Place the formed cakes on a platter, cover with plastic wrap, and chill for at least 30 minutes.  Just before cooking remove the cakes from the fridge.  Place the panko in a shallow dish and dredge the crab cakes in it.  Heat the oil in a large skillet over medium-high heat. (I used my cast iron skillet and the browning was perfect). Gently lay the cakes in the skillet.  Pan-fry until the outsides are crisp and browned, about 4 minutes per side. Use a paper towel to remove any excess oil and serve immediately.
Lori’s recipe recommended serving the cakes with a pepper-spiked aioli but I made my tartar sauce recipe and substituted 1 tablespoon chopped cilantro and 1 tablespoon minced roasted peppers for the green olives and capers.
It isn’t too late to enter my 2 year Blogiversary Giveway to win a basket of Oregon products.  Just click on the previous post and leave a comment and you may be the lucky winner.  The drawing is Sunday afternoon.
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Comments

  1. Raina says

    These look wonderful! The poblanos must give it a really nice zing! My husband loves crab cakes and I know he would love these:)

  2. Mary says

    This look mouth-wateringly good. The roasted chilies are a great idea. I hope you are having a wonderful day. Blessings…Mary

  3. susan says

    I have always said if I ever have to pick just ONE thing to eat for the rest of my life it will be Dungeness crab :) It is very hard for us to get, but I love it. The panko bread crumbs and seasonings sound wonderful. My husband eats nothing with peppers though—they don't like each other. Guess I'll have to try it without him. Great photo!

  4. Diana (Di) says

    Cathy, I was just looking at lump crab yesterday, hungry for crab cakes, and then I saw that it was not PNW crab so I'll wait to shop elsewhere. Thanks for the recipe… looks wunderbar!

  5. Pondside says

    I love crab cakes but have never tried making them. I'll have to try to find some Old Bay seasoning – if not here, then on my next trip to WA.

  6. Lynda says

    These look wonderful Cathy, and your photo is beautiful. Makes me want crab cakes for lunch. Now, if only we had some crab…
    Have a great day!

  7. Allie and Pattie says

    Oh, I am SO envious of your fresh local crabs! Crab cakes are one of Allie's favorite foods and I love this take on them!
    xoxo Pattie

  8. A Feast for the Eyes says

    I've been craving grab lately, Cathy. These are truly the perfect recipe for crab cakes. Old Bay Seasoning. Yes! Roasted red peppers. Yes! Panko Crumbs. Oh yes! Saved for my recipe pile!

  9. My Carolina Kitchen says

    Cathy, what a gorgeous photo of the crab cakes. It spells "wow" all over it. I would have never thought to use roasted red peppers in a crab cake. Great idea.
    Sam

  10. SavoringTime in the Kitchen says

    My husband would love the extra bit of 'heat' in these crab cakes! What a delicious recipe! I also envy your access to great crab meat.

  11. Erin says

    Oh yum. They look delicious! I'm so sorry I didn't come visit around the time you were cooking these up. =o) It's probably best – I would have gobbled them up.

  12. Ciao Chow Linda says

    I just made crab cakes – they're a favorite of mine too and yours are wonderful – very similar to mine but you've got a few more ingredients in there than what I use.

  13. Fresh Local and Best says

    This is one of those dishes that I have been looking forward to making for some time. This looks and sounds like such a great version of crab cakes. I'll have to try it. I like the addition of roasted peppers too!

  14. Rita says

    The only time I get to see and try Dungeness crab is in March when we are in Victoria BC. I just love crab cakes and will be making this for sure; now all I have to do is find crab; another rare find in northern Ontario.

  15. My Little Space says

    I would love to have this in my burger bread! YUmmm…. And make a great sandwich! haha… Have a nice weekend.
    Cheers, Kristy

  16. Barbara says

    What a great recipe, Cathy. I went over to Lori's blog and took a looks at hers as well. We love crab cakes at my house.

  17. Linda says

    Wow…between Lori and you I am having a major crab cake craving. I just wish I could get Dungeness crabmeat here…will have to settle for Maryland blue crab or Maine Peeky-Toe…not too shabby either!

  18. lostpastremembered says

    That is a great recipe… the more crab the better I always say. I hate those crab cakes that fill up with bread and cracker crumbs. The peppers are a great addition!

  19. Martha (MM) says

    Wonderful recipe! I'm definitely going to make these soon! If you play the food memes I'd love for you to link this up to my new Tailgating Time at Seaside Simplicity. I can't think of anything more delicious to add to the gameday buffet! :-)

  20. Karen says

    I picked up some Anaheim chiles at the Farmers Mkt last week and roasted them. I made smoked trout cakes last night… wish I'd read this post yesterday… I'd have added some chiles! Next time :)

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