Crab Cakes
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Crab Cakes
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Simple and easy to make these fried crab cakes are so perfectly crispy and make for a wonderful appetizer. Super quick to prep, every bite is so delicious!
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Ingredients
- 1 egg large
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons parsley finely chopped, fresh
- 1 teaspoon lemon juice and some zest
- 1 pound crab meat see note below, lump
- ½ cup panko (use gluten-free for GF version)
- 1 Tablespoon olive oil
Instructions
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay seasoning, salt, pepper, parsley and lemon juice & zest in a large bowl and mix well.
- Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.
- Shape into 6 cakes (each about ½ cup) and place on a parchment paper lined baking sheet.
- Cover and refrigerate for at least 1 hour. This helps them set.
- Preheat a large nonstick pan to medium heat and coat with olive oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter.
- Serve immediately with tartar sauce, remoulade or a squeeze of lemon.
Notes
- Be sure to check the crab meat for any hard and sharp cartilage before mixing with the other ingredients.
- It's best to use fresh lump crab meat found in the refrigerated seafood section of the grocery store.
- Allow time to let the crab cakes chill in the fridge. This will help them to set and hold together when you fry them.
- Use a large ice cream scoop or a measuring cup (1/2 cup for regular or 1/4 cup for smaller crab patties) to portion even crab cakes.
- Wet your hands. Dip your hands in a bowl of water before forming each pattie to prevent the crab mixture from sticking to your hands.
- Let the oil get hot before cooking the patties in the skillet.
Nutrition Information
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Calories
141kcal
(7%)
Carbohydrates
5g
(2%)
Protein
16g
(32%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
61mg
(20%)
Sodium
885mg
(37%)
Potassium
206mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
188IU
(4%)
Vitamin C
8mg
(9%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6crab cakes
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 885mg | 37% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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