Pork Panko Crab Cakes

Pork Panko Crab Cakes

Recipe by Craig McPherson (CMac)

Serves 6 (2 Crab Cakes per Serving)


1 lb lump crab meat

1/2 cup mayo

1 cup Pork Panko or crushed pork rinds

1 tbs dijon mustard

1 tsp hot sauce

1 egg

2 tbs chopped parsley

1/2 cup diced red bell pepper

1 tbs flour

1 tsp pepper

1 tsp Old Bay seasoning

2 tbs avocado oil



Combine the mayo, mustard, flour, old bay seasoning, and hot sauce in a bowl.

Add in the bell pepper, egg, and ground pepper. Then gently fold in the lump crab meat. Mix in the Pork Panko and parsley. Scoop 1/4 cup of crab mix and form into a puck shape. Repeat for the remaining mix.

Heat Arteflame plancha, lay down avocado oil and sear crab cakes 4 minutes on each side or until golden brown.

Serve when warm!

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