Easy Crab Cakes
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 patties
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Calories
204 kcal
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Course
Main Course
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Cuisine
American
Easy Crab Cakes
Description
Made with fresh or canned crab meat carefully checked for shells, these crab cakes combine the meat with binding ingredients including egg, mayonnaise, and breadcrumbs. Thinly sliced green onions add mild pungency, and Dijon mustard, soy sauce, and a customizable amount of hot sauce create a balanced savory and mildly spicy flavor.
The patties are cooked in a hot skillet with canola or other neutral oil to produce a crispy, golden crust on both sides. Using a heavy skillet like cast iron helps ensure even cooking. The resulting crab cakes have a pleasant contrast of a crisp exterior and tender, flavorful interior highlighted by subtle heat and umami notes.
They can be served with fresh lemon slices, chopped parsley, or tartar sauce. This straightforward preparation focuses on the quality of crab meat and carefully balanced seasoning to create a satisfying starter or light meal. Adjust the hot sauce level to personal preference.
Selecting fresh claw or lump crab meat affects cost and texture; rinsing canned or preserved crab improves freshness. If adding seasoned spices like Old Bay, reduce saltiness from other ingredients like soy sauce. Estimated nutritional info is based on making four crab cakes.
Ingredients
- 8 oz. crab meat picked through to remove any shell pieces (see notes)
- 1 egg
- 2 green onions thinly sliced (white, green, and light green parts)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 1/2 teaspoon hot sauce more or less depending on spice level preference
- 1/3 cup plain breadcrumbs regular or panko is fine
- canola oil for frying (or another neutral tasting oil)
- lemon for serving (optional, fresh slices|fresh chopped|or remoulade sauce
- parsley
- tartar sauce
Instructions
- Combine all ingredients (except for canola oil) in a medium bowl.
- Heat a large heavy skillet, such as cast iron, over medium-high heat. Add 1/4 cup oil to the skillet. (I recommend 12 inch - anything smaller than that and you may need to cook two batches.)
- Use a large ice cream scoop / disher scoop to get a portion of the crab cake mix from the bowl (or smaller, cookie scoop to make mini crab cakes). Place directly into the hot oil in the skillet and use the back of a fish spatula to press down on the top. (Alternatively, you can divide into four-six equal portions and form patties with your hands.)
- Cook the patties for 3-4 minutes, flip carefully, and cook for another 3-4 minutes (more or less time depending on how big the patties are or how hot your burners are) over medium-high heat, until the outside is golden brown and crispy.
- Place cooked crab cakes on a paper towel lined plate. Serve with a squeeze of fresh lemon juice and garnish of fresh parsley, and tartar sauce or remoulade sauce, on their own or in a bun or lettuce wrap as a sandwich.
Notes
- Any crab meat can be used: fresh claw, jumbo lump, or canned; fresh claw meat is a cost-effective option without sacrificing flavor.
- Rinse crab meat by soaking in ice water for 10 minutes and draining if using canned or preserved crab to improve freshness.
- If using seasoned spices containing salt, such as Old Bay, omit or reduce soy sauce to avoid over-salting.
- Estimate yields around four crab cakes; size can be adjusted based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4patties
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1patty | |
| Calories | 204kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 704mg | 29% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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