Crab Cakes
This easy step-by-step recipe details how to make the most delicious and flavorful Crab Cakes, perfect for an upscale dinner or appetizer.
Servings: 4 servings
Ingredients
Crab cake:
- 8 ounces cooked crab meat
- 1 large egg slightly beaten
- 3 Tbsp mayonnaise
- 2 Tbsp lemon juice
- 1 Tbsp green onions sliced
- 4 cloves roasted garlic minced
- 1/2 cup round butter cracker crumbs similar to Ritz crackers
- 1 tsp Old Bay seasoning
- 1/4 tsp red pepper flakes
Coating:
- 1/4 cup panko bread crumbs more if needed
- 1/4 cup parmesan finely grated, more if needed
Oil for frying:
- 2 Tbsp butter
- 2 Tbsp olive oil
Instructions
- Mix ingredients: Add crab meat to medium sized bowl and drain out any excess liquid. Combine crab with egg, mayonnaise, lemon juice, green onions, roasted garlic, cracker crumbs, Old Bay seasoning, and red pepper flakes.
- Prepare breading: Combine panko bread crumbs and parmesan on plate.
- Prepare pan: Heat butter and oil in large skillet over medium high heat.
- Coat crab cakes: Divide the crab mixture into four equal portions. Coat both sides with bread crumb parmesan mixture. If crab mixture is pretty wet, continue to flip and coat crab cake until it holds it's shape (that's why you might need to add more bread crumbs and parmesan as needed).
- Fry crab cakes: Place breaded crab cakes in the hot oil. Cook until golden brown, flipping only once, about 3-5 minutes each side.
- Time to devour them: Serve crab cakes hot with remoulade sauce (recipe link in notes). Crab cakes are also delicious cold and leftover on a salad.
Notes
Recipe makes four crab cakes. Nutritional info based on one crab cake per serving.
Remoulade sauce recipe: https://selfproclaimedfoodie.com/remoulade/
Nutrition
Calories: 278kcal | Carbohydrates: 9g | Protein: 15g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 781mg | Potassium: 156mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 8.1mg | Calcium: 136mg | Iron: 1.3mg