Easy Crab Cakes
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
8 crab cakes
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Calories
232 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Easy Crab Cakes
Description
Start by checking the lump crab meat for cartilage and gently mix it with a blend of mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and fresh parsley. Panko breadcrumbs provide structure without heaviness, and lemon zest adds brightness. After forming the mixture into cakes and chilling them, pan-fry in canola oil until each side is golden brown and crisp.
The frying technique yields crab cakes with a crunchy crust that contrasts with a moist and delicate crab interior. The mixture’s careful handling prevents breakage, preserving crab texture and flavor. Serving with tartar sauce and lemon wedges complements the savory seasoning.
These crab cakes work well as a starter or light main and can be easily stored and reheated. Baking is also an option for a less oily finish, offering versatility depending on cooking preference.
Handle the crab mixture gently to maintain lumps and texture.Refrigerate the cakes at least one hour before cooking to help them hold shape.To bake, cook at 450℉ on a foil-lined tray for 13-18 minutes until browned.Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a pan with oil.
Ingredients
- 1 pound crab meat lump
- ¼ cup mayonnaise
- 1 large egg beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ cup panko bread crumbs unflavored
- 1 ½ tablespoons parsley chopped, fresh
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ cup canola oil
- lemon for serving, wedges
Instructions
- Check the crab meat for any hard and sharp cartilage, remove, and discard.
- In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
- Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
- Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
- Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
- Serve immediately with tartar sauce and lemon wedges.
Notes
- Handle the crab mixture gently to keep the meat intact.
- Refrigerate crab cakes at least one hour to ensure they stay together during cooking.
- Baking at 450°F on a foil-lined tray for 13-18 minutes provides an alternative to frying.
- Store leftovers in an airtight container for up to three days and reheat in a pan for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8crab cakes
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232 | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 938mg | 39% |
| Potassium | 153mg | 3% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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