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Crab Cakes

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35min

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4 servings

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These delectable Crab Cakes are a perfect blend of succulent crab meat, breadcrumbs, and aromatic seasonings, pan-fried to golden perfection. The crispy exterior gives way to a tender, flavorful interior that will delight your taste buds. Served with a zesty lemon aioli, these Crab Cakes make an impressive appetizer or a satisfying main course.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Shellfish

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the ingredients

Drain the crab meat and pick through for any shells. Finely chop the parsley. Zest and juice the lemon.

2
Make the crab cake mixture

In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice.

3
Add the crab meat and breadcrumbs

Gently fold in the crab meat, panko breadcrumbs, chopped parsley, and lemon zest. Mix until just combined, being careful not to overmix and break up the crab meat.

4
Form the crab cakes

Divide the mixture into 8 equal portions. Using your hands, shape each portion into a patty about 1 inch thick. Place the formed crab cakes on a plate and refrigerate for 15 minutes to firm up.

5
Fry the crab cakes

Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, carefully place the crab cakes in the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.

6
Drain and serve

Remove the crab cakes from the skillet and drain on a paper towel-lined plate. Serve hot with lemon wedges and your favorite dipping sauce, such as aioli or tartar sauce.

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