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Recipe for Blue Crab Cake Panini by Dawn’s Recipes

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Recipe for Blue Crab Cake Panini by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Blue Crab Cake Panini. This dish qualifies as a Intermediate level recipe. It should take you about 1 hr to make this recipe. The Blue Crab Cake Panini recipe should make enough food for 8 servings.

You can add your own personal twist to this Blue Crab Cake Panini recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Blue Crab Cake Panini recipe.

Ingredients for Blue Crab Cake Panini

  • 3 tablespoons vegetable oil
  • 1/3 cup minced celery
  • 1/3 cup minced green onion, plus 1/4 cup
  • 1/2 cup cracker crumbs
  • 1 egg
  • 2 tablespoons minced parsley
  • 1 1/2 teaspoons seafood seasoning
  • 1/2 teaspoon salt
  • 1 pound lump Maryland blue crabmeat
  • 8 semi-hard round buns
  • 8 tablespoons extra-virgin olive oil
  • Onion Relish, recipe follows
  • Basil Sauce, recipe follows
  • 2 small garlic cloves
  • 1/2 cup fresh basil leaves, washed
  • 3 tablespoons olive oil
  • 2 tablespoons freshly grated Parmesan
  • 3/4 cup mayonnaise
  • Salt and freshly ground black pepper
  • 1/2 cup red onion, chopped
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon chopped fresh oregano

Directions for Blue Crab Cake Panini

  1. Heat the oil in a saute pan over medium high heat. Saute celery and 1/3 cup green onions until soft. Set aside.
  2. Preheat the broiler.
  3. In a large bowl, mix the cracker crumbs, 1/4 cup green onions, egg, parsley, seafood seasoning, and salt. Add the sauteed onion and celery, and the crabmeat and gently mix.
  4. Form the crab mixture into 8 cakes using either a round mold or your hands. Place the cakes, not touching, on a metal baking sheet. Broil the crab cakes for about 4 minutes. Gently turn them over, careful not to break them, and broil the other side. At the end of 8 minutes, they should be nicely browned.
  5. Heat stovetop grill on medium high heat. Alternately, you can make this recipe on an outdoor grill. “Crown” the buns by cutting off the rounded tops with a bread knife. This will leave you with 8 buns with flat tops. Cut in half lengthwise, if not already split. Brush the outsides with olive oil.
  6. On the inside of the top half of each bun, spread about 1 tablespoon of the basil sauce and 1/2 tablespoon of the onion relish. You can vary the amounts to your taste. Place a crab cake on the bottom half of the bun and cover with the top half of the bun.
  7. Grill each sandwich for 1 to 2 minutes per side. While you grill, press down on the sandwich with a metal spatula. This will flatten the sandwich, and make pretty grill marks on the bun. The sandwich is done when it is lightly browned on each side. Cut the sandwiches into halves or quarters and serve.
  8. Mix all ingredients in a food processor and set aside.
  9. Toss the ingredients together in a small bowl and set aside.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Blue Crab Cake Panini recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • American – American(s) may refer to:
  • Crab Cake
  • Sandwich – A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient finger food in the Western world, though over time it has become prevalent worldwide. In the 21st century there has been considerable debate over the precise definition of sandwich; and specifically whether a hot dog or open sandwich can be categorized as such. In the United States, the Department of Agriculture and the Food and Drug Administration are the responsible agencies. The USDA uses the definition, “at least 35% cooked meat and no more than 50% bread” for closed sandwiches, and “at least 50% cooked meat” for open sandwiches.Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch. The bread may be plain or be coated with condiments, such as mayonnaise or mustard, to enhance its flavour and texture. As well as being homemade, sandwiches are also widely sold in various retail outlets and can be served hot or cold. There are both savoury sandwiches, such as deli meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly sandwich.The sandwich is named after its supposed inventor, John Montagu, 4th Earl of Sandwich. The Wall Street Journal has described it as Britain’s “biggest contribution to gastronomy”.
  • Celery – Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery is also used as a spice and its extracts have been used in herbal medicine.
  • Shellfish Recipes
  • Crab Recipes
  • Main Dish
  • Grilling – Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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