Pina Colada Crab Cakes


  • Kelchner’s Piña Colada Dipping Sauce
  • 1 pound best-quality lump crab meat, picked over for shells
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 2 green onions, chopped
  • 1 egg, lightly beaten
  • 1/2 cup panko crumbs, plus 1 cup for dredging
  • 1/4 cup lemon juice (about 2 lemons)
  • 1/2 teaspoon kosher salt
  • Cooking Oil


For the crab cakes, combine the bell peppers and green onions in a large bowl. Add the egg, panko, lemon juice, salt and a tablespoon of Kelchner’s Piña Colada and stir until well-combined. Add the crab and gently mix until ingredients are just incorporated. Form the mixture into 8 patties with your hands. Dredge each patty in additional panko crumbs until well coated. Arrange the cakes on a sheet pan and chill for a minimum of one hour, or until ready to cook.

Spray a large skillet with oil. Heat over medium-high heat until hot. Add crab cakes, working in two batches if necessary, and cook until crisp and light golden brown, approximately 3 to 4 minutes per side.

Top with additional Kelchner’s Piña Colada Dipping Sauce before serving.

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