Crab Cakes
User Reviews
5
Crab Cakes
Description
The crab cakes rely on mixing mayonnaise, fresh parsley, Dijon mustard, Worcestershire sauce, grated lemon zest, lemon juice, hot sauce, salt, black pepper, and an egg to create a moist, seasoned base. Folding in large chunks of lump crab meat and panko breadcrumbs provides structure without heaviness. Shaped into patties and chilled, the cakes hold together better during cooking.
Pan-frying in vegetable or canola oil achieves a crispy golden crust on each side within about six minutes total cooking time. Serving immediately with tartar sauce and optional lemon wedges enhances the bright flavors. The mixing and cooking method preserves the delicate crab texture without compressing the mixture.
These cakes are suitable as an appetizer or entrée, pairing well with light salads or classic seafood sides. Proper handling of crab meat, refrigerating patties before frying, and avoiding pan overcrowding are key to maintaining shape and achieving even browning.
Checks for shell bits and wetting hands to ease patty shaping are practical tips ensuring smooth preparation and cooking.
Ingredients
- ½ cup mayonnaise (120g)
- 2 tablespoons parsley chopped, fresh
- 1 tablespoon Dijon mustard
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon lemon zest, grated
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 large egg
- 1 pound crab meat 450g, lump
- ½ cup panko breadcrumbs (30g)
- vegetable oil for frying, or canola oil
- tartar sauce for serving
Instructions
- Line a small baking sheet with parchment paper.
- In a large mixing bowl, whisk together the mayonnaise, parsley, mustard, Worcestershire sauce, zest, lemon juice, hot sauce, salt, pepper, and egg. Gently fold in the crab meat and panko until blended.
- Shape the crab mixture into 6 (3-inch) patties (about ½ cup each) and place them on the lined baking sheet. Cover and refrigerate for at least 20 minutes or up to 6 hours.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the crab cakes, working batches if needed, and cook until golden, about 3 minutes. Using a spatula, gently turn the crab cakes over and cook until golden and crispy on the other side, about 3 minutes more. Serve immediately with tartar sauce, lemon wedges, and extra chopped parsley.
Notes
- Handle crab meat gently to keep chunks intact; avoid pressing patties too firmly to prevent dense texture.
- Refrigerate shaped patties for at least 20 minutes to help them maintain shape during frying.
- Do not overcrowd the pan to allow proper searing and easy flipping of crab cakes.
- Check crab meat for any shell fragments before use to ensure a smooth texture.
- Use a non-stick skillet to prevent sticking and make flipping easier, especially if new to making crab cakes.
- If the mixture sticks to hands when shaping, wet your hands with water to ease handling.
- Consider serving with fresh lemon wedges and simple salads like potato, cucumber tomato, or corn salad for balanced accompaniments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6crab cakes
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 961mg | 40% |
| Potassium | 206mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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