There are so many different crab cake recipes that it boggles my mind. It’s impossible to improve a good crab cake, and sometimes simple is better. This is a standard delicious crab cake that can be dressed any way you might feel like eating it. For the occasions when you need to go a little fancier, you may dress your crab cakes with the poached egg or cherry tomatoes with herbs and the dressing of your desire.
Crab Cakes with Poached Egg
- 1 1/2 pounds crabmeat
- 2 cups panko bread crumbs
- 2 large eggs, lightly beaten
- 1/2 cup mayonnaise
- 1/2 cup finely diced celery
- 1/2 finely diced onion
- canola or olive oil for frying
Working with your hands, blend the crabmeat and 1 cup of the panko in a large mixing bowl.
Add eggs, mayonnaise, celery, and onion, and mix with your hands until well blended.
The mixture should be quite moist, but not runny.
Form patties about the size of hockey pucks, adding more panko if needed to obtain the desired consistency.
Press the patties into the remaining panko, coating both sides, and place them on waxed paper.
The patties may be refrigerated at this point for up to 1 day.
Heat the oil in a heavy skillet over medium-high heat.
Place the patties in the hot skillet in batches, being careful not to crowd the pan.
Cook until crisp and brown on both sides, turning once.
Remove from the pan and keep hot on a baking sheet in 200F oven until serving.