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Crispy Crab Cakes

Crab cakes are the perfect seafood treat, crispy on the outside and tender on the inside. With fresh crab meat, high-quality ingredients and the right sauce, you will have a meal that everyone will enjoy.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
25 mins
Servings: 10 crab cakes
Calories: 135 kcal
Course: Main Course , Appetizer
Cuisine: American

Ingredients

Crab Cakes:
  • 2 tablespoons sour cream
  • 2 tablespoons mayo
  • 1 egg lightly beaten
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1 lb. lump crab meat
  • 1/2 cup shredded mozzarella
  • 3 cloves garlic minced
  • 2 tablespoons finely chopped green onions
  • 2 cups Panko bread crumbs divided
  • 1/4 teaspoon salt and pepper
  • vegetable oil for frying
Lemon Aioli:
  • 1/4 cup mayonnaise
  • 1/4 cup full fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped green onions
  • 1 tablespoon finely chopped dill

Instructions

Crab Cakes:
    Cup of Yum
  1. Add 1 cup of Panko bread crumbs to a shallow bowl and set aside.
  2. To a large bowl add: sour cream, mayo, beaten egg, Old Bay seasoning and lemon juice. Stir to combine.
  3. Add crab meat, mozzarella, garlic, 1 cup of panko bread crumbs and chopped green onions. Season with salt and pepper. Stir until fully combined.
  4. 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.
  5. Add the patties one by one to the bowl with panko bread crumbs and use your hands to pat the crumbs onto the patties.
  6. Place the crab cakes on a cutting board that has been covered with parchment paper. Freeze until firm, for about 30 minutes.
  7. Place a large, deep skillet over high heat and add about 1 inch of vegetable or canola oil.
  8. 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:
  1. Add all the ingredients to a small bow and stir until fully combined.
  2. Serve the crispy crab cakes with lemon wedges on the side and Lemon Aioli for dipping.

Nutrition Information

Calories 135kcal (7%) Carbohydrates 9g (3%) Protein 11g (22%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 41mg (14%) Sodium 586mg (24%) Potassium 131mg (4%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 105IU (2%) Vitamin C 4.7mg (5%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 10crab cakes

Amount Per Serving

Calories 135

% 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.