Crab Cakes Recipe
User Reviews
5
Crab Cakes Recipe
Description
The recipe starts by mixing lump crab meat with mayo, two types of eggs, Dijon mustard, Worcestershire sauce, crushed red pepper flakes, fresh parsley and dill, seasoning with salt and black pepper, and binding everything with panko breadcrumbs. This mixture forms the base of flavorful, moist crab cakes.
The cakes are shaped into patties less than half an inch thick and cooked in a lightly oiled skillet over medium heat until browned and crispy on both sides. Adjusting heat ensures the exterior crisps without burning while the center cooks through, maintaining a tender interior texture.
These crab cakes are served warm alongside tartar sauce for dipping. The fresh herbs and seasoning provide a delicate flavor profile enhanced by the crunchy panko coating. They can be enjoyed on their own, as a sandwich filling, or paired with salads or vegetable sides.
Cooked crab cakes store well refrigerated for up to three days. Substituting regular or Italian breadcrumbs for panko is possible but may alter the texture. Monitoring pan temperature during frying helps prevent burning while ensuring thorough cooking.
Ingredients
- 16 ounces crab meat lump
- ⅓ cup mayonnaise I used reduced fat olive oil mayo
- 1 egg whisked, large
- 1 egg whisked, white
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon red pepper flakes crushed
- 1 cup panko bread crumbs
- 1 tablespoon parsley finely chopped, fresh
- 1 tablespoon dill fresh, baby
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste (use only 1/8 teaspoon if using ground black pepper, coarsely cracked
- olive oil
- tartar sauce for serving, or crab cake sauce
Instructions
- In a medium bowl combine all ingredients except tartar sauce. Stir thoroughly.
- Drizzle a bit of olive oil into a skillet over medium heat.
- Scoop crab mixture using a ice cream scoop. Form into a patty (less than 1/2 inch thick), then place in oiled skillet.
- Cook in pan 4-5 minutes on each side until browned and crisp on the outsides. (If outside is getting too browned before the center cooks through, just turn the heat down a bit) Repeat with remaining crab mixture.
- Serve warm with tartar sauce for dipping.
Notes
- If the patties brown too quickly before cooking through, reduce heat and cook more slowly.
- Store cooked crab cakes in the refrigerator for up to three days to maintain freshness.
- Panko breadcrumbs provide a light, crispy crust but regular or Italian breadcrumbs can be used as substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 1075mg | 45% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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