Crab Cakes
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Refrigerate
1 hr
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Total Time
1 hr 25 mins
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Servings
7
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Calories
204 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
American
Crab Cakes
Description
This recipe uses fresh lump crab meat mixed gently with diced yellow and red bell peppers, mayonnaise, Old Bay seasoning, fresh garlic, chopped cilantro, and black pepper for a well-seasoned filling. After an hour of chilling, the mixture is formed into small cakes, dusted lightly with cornstarch, dipped in beaten egg, then coated in panko breadcrumbs for a consistent, light crust.
Pan frying in olive oil creates a golden exterior while keeping the crab tender inside. The accompanying sauce blends mayonnaise with chives, garlic, fresh lime juice, chipotle chili powder, and seasoning, offering creamy, smoky, and bright notes that complement the crab cakes when served. Optional baking or air frying variations are also provided.
These crab cakes can be prepared ahead, refrigerated before cooking, and even frozen for up to a month, making them convenient for make-ahead meals. Various classic sauces like tartar or remoulade may also be paired alongside.
Ingredients
- 1 pound crab meat lump
- 1/2 cup bell pepper (yellow, red, or a little of both), diced
- 2 large egg separated
- 2 teaspoons Old Bay seasoning
- 2 Tablespoons mayonnaise
- 1 clove garlic , minced
- 1 Tablespoon cilantro chopped, fresh
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/4 cup cornstarch
- 1 Tablespoon olive oil
- panko bread crumbs
Crab Cakes Sauce:
- 1 cup mayonnaise
- 2 Tablespoons chives , finely chopped
- 2 cloves garlic , minced
- 2 teaspoons lime juice fresh
- 1 teaspoon chipotle chili powder
- salt freshly ground
- black pepper freshly ground
Instructions
- Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).
- Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended.
- Refrigerate for at least one hour, or up to 5 hours.
- Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
- Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.
- Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.
- Serve warm with chipotle mayo sauce for dipping.
Notes
- Use fresh lump crab meat for best texture and flavor, avoiding canned crab substitutes.
- Other sauces such as tartar, remoulade, cocktail, or horseradish-sriracha pair well with crab cakes.
- To bake, place cakes on a greased tray and bake at 400°F for 8 minutes, flip and bake another 5-10 minutes until heated and crisp.
- Air fry at 375°F for about 8 minutes, arranging cakes single layer, cooking in batches if necessary.
- Form crab cakes ahead and refrigerate covered for a few hours before cooking.
- Freeze individually wrapped crab cakes up to one month; thaw overnight in fridge before frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 86mg | 29% |
| Sodium | 866mg | 36% |
| Potassium | 205mg | 4% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 20mg | 22% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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