5.0 from 15 votes
Crab Cake Recipe
I'll show you how to make light and crispy crab cakes with step by step instructions for perfect results, every time.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 430 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 12 ounces crab meat
- 1/2 cup mayonnaise
- 1 large egg
- 1/2 cup Panko bread crumbs
- 1/2 cup celery hearts, finely minced
- 1/4 cup red onion, finely minced
- 1 Tbsp finely snipped chives
- 1 tsp yellow mustard
- 1 tsp Old Bay seasoning
- 1/2 tsp each, salt and fresh cracked black pepper
- several shakes of Tabasco hot sauce
for frying
- 1 Tbsp olive oil
- 1 Tbsp butter
salad
- 4 cups fresh salad greens
- 16 cherry tomatoes, cut in half or quarters
- 1/3 cup red onion slivers
- olive oil and vinegar
garnish
- Lemon wedges
- Remoulade Sauce recipe here
Instructions
- Preheat oven to 350F
- Drain any excess moisture from your crab. Be careful not to break it apart. I like to turn it out onto several layers of paper towels and pat dry.
- Mix all of the crab cake ingredients except the crab, in a bowl. Get everything blended well.
- Fold in the crab meat. Do this gently so you keep chunks of crab intact.
- Use an ice cream scoop or 1/4 cup measure to portion out crab cakes. Chill until ready to cook. Why chill? Crab cake mixtures can be delicate, and refrigeration helps the ingredients bind together so they won't fall apart when you cook them.
- Heat butter and oil in a large skillet and brown the crab cakes on both sides until golden. I flatten my cakes with the back of my spatula as I add them to the pan. Brown in batches do you don't crowd your pan and add more oil and butter if necessary.
- Once all your cakes are golden on both sides, place them on a baking sheet and finish cooking in the oven. They will take about 12-15 minutes to cook through. The cakes should register 165F in the middle.
- While the cakes are baking divide the salad greens between 4 plates. Top with cherry tomatoes and sliced onion. Drizzle lightly with olive oil and vinegar.
- Top each salad with 2 hot crab cakes. Serve with lemon wedges and remoulade sauce, or tartar sauce.
Cup of Yum
Nutrition Information
Calories
430kcal
(22%)
Carbohydrates
7g
(2%)
Protein
19g
(38%)
Fat
36g
(55%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
14g
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
102mg
(34%)
Sodium
1263mg
(53%)
Potassium
489mg
(14%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1084IU
(22%)
Vitamin C
33mg
(37%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 7g | 2% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 102mg | 34% |
| Sodium | 1263mg | 53% |
| Potassium | 489mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 33mg | 37% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.