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–+ servings
Crab Cakes

Crab Cakes

Delicious crab cakes made with jumbo lump crabmeat, Dijon mustard, and panko breadcrumbs for a crispy texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 cakes
Calories 300 kcal

Equipment

  • Skillet
  • mixing bowls
  • Whisk

Ingredients
  

Main Ingredients

  • 1 large egg, beaten to blend
  • ⅓ cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • ½ tsp. hot sauce
  • Kosher salt
  • Freshly ground black pepper
  • 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 and tartar sauce, for serving See recommended tartar sauce recipe.

Instructions
 

Cooking Instructions

  • 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.

Nutrition

Serving: 1cakeCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword appetizer, comfort food, Crab Cakes, Easy Recipes, Fried, Seafood
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