Description
Simple and delicious crab cakes made with fresh crab meat and minimal filler.
Ingredients
Scale
- 1 pound fresh crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs, plus more for coating
- 2 tablespoons unsalted butter, for frying
Instructions
- In a medium bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- Add the 1/2 cup panko breadcrumbs and mix until just combined. Do not overmix.
- Form the mixture into 4 equal patties.
- Spread additional panko breadcrumbs on a plate and coat each crab cake.
- Heat the butter in a large skillet over medium-high heat.
- Carefully place the crab cakes in the skillet and cook for 4-5 minutes per side, until golden brown and heated through.
Notes
- Serve with your favorite sauce, such as tartar sauce or remoulade.
- For a crisper coating, chill the formed crab cakes for 30 minutes before cooking.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg
Keywords: crab cakes, seafood, appetizer, main course, quick recipe, easy recipe