Crab Cakes Recipe
User Reviews
5
Crab Cakes Recipe
Description
The crab cakes start by sautéing diced red bell pepper and onion in olive oil and butter until soft and lightly browned, providing a flavorful base. Meanwhile, eggs, mayonnaise, Worcestershire sauce, Old Bay or Cajun seasoning, garlic salt, and black pepper are whisked to create a rich binder. Lump crab meat is checked for shells and folded into this mixture along with cooled vegetables, panko breadcrumbs, and parsley, moistened enough to form patties.
After chilling for 30 minutes, the mixture is shaped into about fifteen thin crab cakes. These are pan-fried over medium heat with a mix of oil and butter until golden brown on both sides, being careful to avoid burning by adjusting heat. The included lemon aioli combines mayonnaise with lemon zest, juice, and pressed garlic to provide a zesty, creamy dipping sauce that brightens the rich crab cakes.
This recipe balances the sweet, delicate crab meat with aromatic vegetables and spices, producing tender cakes with a crisp exterior. The frying technique and seasoning yield crab cakes suitable for appetizers, lunch, or dinner paired with simple sides.
Using caution with seasoning is advised since crab saltiness can vary; adjusting salt and spice to taste helps balance the flavors.
Ingredients
Crab Cake Ingredients:
- 1/2 red bell pepper finely diced
- 1 onion 1 cup, finely diced, medium
- 3 Tbsp olive oil divided
- 2 Tbsp butter divided, unsalted
- 2 egg large
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning or cajun seasoning*
- 1/2 tsp garlic salt or more to taste*
- 1/2 tsp black pepper
- 1 lb crab meat from 2 Dungeness crabs, lump
- 1/2 cup panko bread crumbs
- 1/4 cups parsley finely chopped
Lemon Aioli Dip:
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic pressed, clove
Instructions
How to Make Crab Cakes:
- In a large skillet over medium heat, add 1 Tbsp oil and sautee diced bell pepper and onion until golden and soft (7-9 min) then remove from heat and let cool.
- In a large mixing bowl, whisk together 2 eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, old bay seasoning or cajun, garlic salt, and 1/2 tsp black pepper.
- Drain and pick over the crab meat to make sure there aren’t any stray shells, lightly breaking up big pieces of meat. Transfer to the large bowl with egg mixture.
- Add cooled bell pepper and onion, panko crumbs and parsley and stir until combined and moistened. Cover and refrigerate 30 minutes.
- Divide mixture into about 15 cakes. With wet hands, lightly shape into 1/2” thick patties. Place a large non-stick pan over medium heat with 1 Tbsp oil and 1 Tbsp butter and sautee crab cakes in batches for 4-5 minutes per side (reduce heat if browning too quickly). Transfer to a serving platter and repeat with remaining crab cakes adding more oil and butter.
How to Make Crab Cake Dip:
- In a small bowl, stir together the lemon aioli dip ingredients until well blended. Cover and refrigerate until ready to serve with the warm crab cakes.
Notes
- The salt content of cooked and canned crab meat varies; reduce seasoning if crab is already salty to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15crab cakes
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbs | 3g | |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 425mg | 18% |
| Potassium | 109mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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