Recipe: How to make Baked Crab Cakes with Panko Breadcrumbs. Let Lyndsay the Kitchen Witch teach you how to make magic in the kitchen with this easy recipe for crab cakes!
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Let the Kitchen Witch show you how to create magic in your own gardens and kitchens using everyday ingredients, minimal gadgets, and very little fancy equipment. Whether you live in the country or the city, it’s about cooking the old fashioned way and with The Kitchen Witch’s straightforward, easy to follow, prize winning recipes and ideas, you will discover that being a great cook isn’t really magic – that it’s actually attainable to everyone!

Please enjoy today’s easy recipe for Baked Crab Cakes with Panko Breadcrumbs. The video will teach step by step instructions so that you can create this wonderful dish too!

Recipe adapted from Cooking Light:

Baked Crab Cakes with Panko


1 1/3 cups panko (Japanese breadcrumbs), divided
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons finely chopped green onions
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
8 ounces (1 pound) lump crabmeat, shell pieces removed
1 tablespoon extra virgin olive oil
1 lemon, quartered


Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Cover and refrigerate 1 hour.
Place remaining 1 cup panko in a shallow dish. Add the extra virgin olive oil to the crumbs and stir well so that all the crumbs are coated. Using wet hands, shape crab mixture into 6 equal balls. Gently flatten balls to form 6 (3-inch) patties and coat in the panko on both sides.
Place the crab cakes onto an oiled baking sheet and bake in a pre-heated 475 degree oven for 15-18 minutes until golden brown. Serve with lemon wedges.

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