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–+ servings
Crab Cakes

Crab Cakes

Delicious crab cakes made with lump crabmeat, seasoned and pan-fried, perfect as an appetizer or main dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 8 cakes
Calories 160 kcal

Equipment

  • large skillet

Ingredients
  

Base Ingredients

  • 1 large egg beaten to blend
  • ⅓ cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • ½ tsp. hot sauce
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 lb. jumbo lump crabmeat picked through
  • ¾ cup panko breadcrumbs or crushed saltines
  • 2 Tbsp. finely chopped fresh parsley
  • Canola oil for drizzling
  • Lemon wedges for serving
  • tartar sauce for serving

Instructions
 

Cooking Steps

  • In a small bowl, whisk egg, mayonnaise, mustard, Worcestershire, and hot sauce; season with salt and pepper.
  • In a medium bowl, stir crabmeat, panko, and parsley. Fold in egg mixture, then form into 8 patties.
  • Drizzle a large skillet with oil and swirl to coat. Heat over medium-high heat until shimmering.
  • Working in batches, cook crab cakes, turning halfway through, until golden and crispy, 3 to 5 minutes per side.
  • Transfer to a platter. Serve with lemon and tartar sauce alongside.

Notes

These crab cakes are best served fresh but can be made ahead and reheated.

Nutrition

Serving: 1cakeCalories: 160kcal
Keyword Appetizer, Crab Cakes, Delicious, Easy Recipe, Pan-fried, Seafood
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