Crab Cakes
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Crab Cakes
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Deliciously juicy Maryland Crab Cakes are easy to make and a great way of showcasing one of the best seafood ingredients! They can be served large for a main course or small as appetizers that will be the talk of your event!
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Ingredients
Crab Cakes
- 1 pound fresh jumbo lump crabmeat picked over to remove any cartilage or shell fragments
- 4 green onions green parts only, chopped
- 1/4 cup mayonnaise
- 1 large egg
- 1 Tablespoon chopped fresh parsley
- 1 1/2 teaspoons Old Bay seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon table salt
- 1/8 teaspoon ground white pepper
- 1/2 cup plain Panko breadcrumbs
Garnish
- Lemon wedges & a sprinkle of chopped fresh parsley for garnish
- tartar sauce creamy chipotle chile sauce, remoulade sauce, cocktail sauce, etc.
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Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper or a silpat mat.
- Combine green onions, mayo, egg, parsley, Old Bay seasoning, dijon mustard, worcestershire sauce, lemon juice, salt, and pepper in a bowl. Whisk together with a fork.
- Add the crab meat and breadcrumbs, then toss gently to evenly moisten. Try not to break up the crab meat any more than necessary.
- Use a 1/2 cup measuring cup sprayed with nonstick spray to scoop out 6 equal-sized mounds. Gently shape them into mounds or fat, round discs about 2 1/2 inches across and place them on the prepared baking sheet.
- Bake for 12-14 minutes until lightly golden brown on top and around the edges.
- Serve immediately with your favorite dipping sauce and lemon wedges for squirting over the crab cakes.
Notes
- Recipe adapted from America's Test Kitchen Cookbook.
- Frying: If you prefer to fry your crab cakes, you will need an additional 1/4 cup unbleached all-purpose flour and 1/4 cup vegetable oil. After shaping the crab crakes, cover them with plastic wrap and refrigerate for 30 minutes (or up to 24 hours). Place the flour on a plate and lightly dredge each crab cake in the flour. Heat the oil over medium-high heat in a skillet, then fry each crab cake for 4 to 5 minutes on each side in the hot oil before transferring to a wire rack.
- Storing Leftovers: Any leftovers can be kept in an airtight container in the fridge for up to 5 days or frozen for 2-3 months. You can reheat in the microwave or in a 350°F oven for 10-12 minutes until hot.
- Freezing Instructions: You can freeze uncooked crab cakes. Just make and shape the crab cakes, then freeze them for 2-3 hours. Once frozen, wrap them well with two layers of plastic wrap. To bake, thaw the crab cakes in the fridge overnight and bake as directed the next day.
- Smaller Crab Cakes: As is, these crab cakes are filling and large. You can make smaller, half-size crab cakes. Decrease the baking time to around 8-10 minutes.
Nutrition Information
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Calories
165kcal
(8%)
Carbohydrates
5g
(2%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
858mg
(36%)
Potassium
217mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
220IU
(4%)
Vitamin C
8mg
(9%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 858mg | 36% |
| Potassium | 217mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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