Crab Cakes Recipe
These moist, meaty, tangy, savory, perfectly cooked crab cakes will soon become your favorite, quick seafood dish to serve as an appetizer, a main course, or just to impress your friends and family!
Servings:6 servings
Ingredients
- 16 ounces lump crab meat
- ⅓ cup mayo, I used reduced fat olive oil mayo
- 1 large egg, whisked
- 1 egg white , whisked
- 2 tablespoons dijon mustard
- 2 teaspoons worcestershire sauce
- ¼ teaspoon crushed red pepper flakes
- 1 cup panko bread crumbs
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh baby dill
- ½ teaspoon salt, or to taste
- ½ teaspoon coarsely cracked black pepper, or to taste (use only 1/8 teaspoon if using ground black pepper)
- olive oil
- tartar sauce/crab cake sauce, for serving
Instructions
- In a medium bowl combine all ingredients except tartar sauce. Stir thoroughly.
- Drizzle a bit of olive oil into a skillet over medium heat.
- Scoop crab mixture using a ice cream scoop. Form into a patty (less than 1/2 inch thick), then place in oiled skillet.
- Cook in pan 4-5 minutes on each side until browned and crisp on the outsides. (If outside is getting too browned before the center cooks through, just turn the heat down a bit) Repeat with remaining crab mixture.
- Serve warm with tartar sauce for dipping.
Notes
- If the outside of your patties is getting too browned before the center cooks through, just turn the heat down a bit on your burner and continue to cook, watching so they don't burn.
- Cooked crab cakes will keep in the fridge for up to three days.
- If you don't have panko, you can substitute regular, plain breadcrumbs or Italian style breadcrumbs instead.
Nutrition
Calories: 206 kcal, Carbohydrates: 8 g, Protein: 17 g, Fat: 11 g, Saturated Fat: 2 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 64 mg, Sodium: 1075 mg, Potassium: 223 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 152 IU, Vitamin C: 7 mg, Calcium: 65 mg, Iron: 1 mg