The Parmesan Panko Encrusted Crab Cakes as served at Oyster Creek Inn Restaurant & Boat Bar in Leeds Point, NJ, as seen on Food Network's Triple-D Nation: season 4.
Recipe courtesy of Oyster Creek Inn Restaurant and Boat Bar

Parmesan Crusted Crab Cakes with Roasted Red Pepper Caper Butter Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings



  1. Mix the panko, Parmesan, basil, oregano and thyme in a shallow bowl. Flatten the crab cake portions to about 1/2-inch thickness.
  2. Dredge the crab cakes in the flour, then dip in the evaporated milk. Drain the excess evaporated milk, then roll in the panko breading.
  3. In a large skillet over low heat, melt 1 1/4 cups (2 1/2 sticks) butter. Carefully add the crab cakes to the butter and increase the heat to medium. Sauté until golden brown, about 2 minutes per side.
  4. In another sauté pan, combine the roasted red peppers, capers, garlic and shallots. Add the wine and reduce over high heat by three-quarters, about 3 minutes. Remove from the heat and add the parsley, then slowly fold the remaining 1 1/2 sticks butter into the sauce, steadily moving the pan in a circular motion until the sauce thickens. Add salt and pepper to taste. Serve the crab cakes with the sauce drizzled over the top, then sprinkle with the Asiago.