Easy Crab Cakes
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12
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Calories
93 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
American
Easy Crab Cakes
Description
This recipe starts by mixing crab meat with egg, lemon juice, mayonnaise, Sriracha sauce, chopped parsley, green onions, and panko breadcrumbs for binding. The combination creates flavorful, moist crab cakes with a touch of heat and acidity from the lemon and Sriracha.
Formed into patties, the cakes are pan-fried in olive oil over medium-high heat until golden brown on each side, yielding a crispy outside while maintaining a tender interior. Using panko breadcrumbs helps the cakes hold their shape and adds crunch.
The completed crab cakes pair well with sauces like tartar or lemon garlic aioli and can be served as appetizers or alongside salads. Preparation can be done ahead by refrigerating the patties before cooking, allowing the flavors to meld and the mixture to firm up for easier handling.
Using a non-stick skillet simplifies flipping and reduces sticking risks. Nutritional information is provided per patty if making multiple cakes.
Ingredients
- 12 ounce crab meat
- 1 large egg
- 2 teaspoon lemon juice
- 3 tablespoon mayonnaise
- 1 teaspoon Sriracha sauce
- 2 tablespoon parsley fresh, chopped
- 3 green onions chopped
- ½ cup breadcrumbs I used Panko
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 tablespoon olive oil or more, for frying
Instructions
- Combine ingredients. Add all the ingredients (except the olive oil) to a bowl and gently mix it all together.
- Shape into patties. Form the crab mixture into patties, depending on how big you want the patties, I got 12 patties out of my mixture.
- Fry the cakes. In a skillet heat the olive oil over medium-high heat heat. Place the patties in the skillet, a few at a time, I did 6 at a time, and cook until golden brown, about 5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.
- Serve. Serve with your favorite dipping sauce such as tartar sauce, lemon garlic aioli or side dish.
Notes
- You can prepare crab cake patties in advance and refrigerate them up to a day before frying to improve flavor melding and shape retention.
- Chilling the crab mixture for 30 minutes before forming patties helps it hold together better during cooking.
- Use a non-stick pan to make it easier to flip the cakes without sticking or breaking.
- Nutritional information applies per patty based on making about 10 cakes from this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1crab cake | |
| Calories | 93kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 405mg | 17% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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