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Pork Panko Crab Cakes

Pork Panko Crab Cakes

Pork Panko Crab Cakes

Pork Panko Crab Cakes Recipe

Savor the ultimate Pork Panko Crab Cakes, a delightful twist on a classic. Perfectly golden with a crispy exterior and tender crab interior, these crab cakes are a must-try for seafood lovers!

Serves: 6 (12 Crab Cakes)


  • 1 lb Lump Crab Meat
  • 1/2 Cup Mayonnaise
  • 1 Cup Pork Panko (Crushed Pork Rinds)
  • 1 Tbsp Dijon Mustard
  • 1 Tsp Hot Sauce
  • 1 Large Egg
  • 2 Tbsp Chopped Parsley
  • 1/2 Cup Diced Red Bell Pepper
  • 1 Tbsp Flour
  • 1 Tsp Pepper
  • 1 Tsp Old Bay Seasoning
  • 2 Tbsp Avocado Oil


  1. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, flour, Old Bay seasoning, and hot sauce until smooth.

  2. Stir in diced red bell pepper, egg, and ground pepper until evenly mixed.

  3. Gently fold the lump crab meat into the mixture, ensuring it remains chunky.

  4. Add Pork Panko and chopped parsley to the mix, folding gently to combine without breaking the crab meat.

  5. Shape the mixture into 12 even pucks, using about 1/4 cup of mix for each.

  6. Preheat the Arteflame grill plancha over medium heat and brush with avocado oil.

  7. Place crab cakes on the plancha, cooking for 4 minutes on each side or until they achieve a golden brown crust.

  8. Serve the crab cakes warm, accompanied by your choice of dipping sauce or fresh lemon wedges.

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