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.
Video
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: 206kcal | Carbohydrates: 8g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1075mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg
