Crispy 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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Additional Time
30 mins
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Total Time
25 mins
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Servings
10 crab cakes
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Calories
135 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Crispy Crab Cakes
Description
This recipe blends lump crab meat with creamy mayonnaise and sour cream, infused with Old Bay seasoning, lemon juice, fresh garlic, and mozzarella cheese for added richness. The mixture is bound with beaten egg and panko breadcrumbs, then formed into patties and coated in additional breadcrumbs to create a crispy crust when fried. After chilling the formed cakes to firm up, they are shallow-fried in hot oil until evenly golden and crisp on both sides.
The frying process locks in moisture yielding a crab cake with a crunchy exterior and soft, flavorful center. The delicate crab flavor is accented by the seasonings and cheese, while the green onion provides fresh notes. The accompanying lemon aioli combines mayonnaise, Greek yogurt, lemon juice, chopped green onion, and dill to add a bright, creamy tang that pairs naturally with the seafood.
These crab cakes can be served as an appetizer or main dish, ideally alongside fresh greens or light sides that balance the richness and crispy texture. The lemon aioli elevates the dish with refreshing herbaceousness and acidity.
Ingredients
Crab Cakes:
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 egg lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 lb. crab meat lump
- 1/2 cup mozzarella cheese shredded
- 3 cloves garlic minced
- 2 tablespoons green onion finely chopped
- 2 cups panko bread crumbs divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- vegetable oil for frying
Lemon Aioli:
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt full fat
- 1 tablespoon lemon juice
- 1 tablespoon green onion finely chopped
- 1 tablespoon dill finely chopped
Instructions
Crab Cakes:
- Add 1 cup of Panko bread crumbs to a shallow bowl and set aside.
- To a large bowl add: sour cream, mayo, beaten egg, Old Bay seasoning and lemon juice. Stir to combine.
- Add crab meat, mozzarella, garlic, 1 cup of panko bread crumbs and chopped green onions. Season with salt and pepper. Stir until fully combined.
- Use a spoon or ice cream scoop to scoop equal amount of the mixture and roll into balls, use your palms to flatten them into patties that are about 1 inch thick.
- Add the patties one by one to the bowl with panko bread crumbs and use your hands to pat the crumbs onto the patties.
- Place the crab cakes on a cutting board that has been covered with parchment paper. Freeze until firm, for about 30 minutes.
- Place a large, deep skillet over high heat and add about 1 inch of vegetable or canola oil.
- Wait for the oil to get hot. Add the crab cakes, if needed work in batches. Fry on both sides for about 2 or 3 minutes, until the cakes are golden-brown. Be gentle when flipping them and when removing from the pan. Drain on a paper towel-lined plate excess oil.
Lemon Aioli:
- Add all the ingredients to a small bow and stir until fully combined.
- Serve the crispy crab cakes with lemon wedges on the side and Lemon Aioli for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10crab cakes
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 586mg | 24% |
| Potassium | 131mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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