Description
Delicious, crispy crab cakes made with fresh lump crab meat and a touch of spices, perfect as an appetizer or main dish.
Ingredients
Scale
- 1 lb fresh lump crab meat
- 1 cup breadcrumbs (plain or panko)
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1/4 cup green onions, chopped
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1 large egg
Instructions
- Prepare your ingredients: Check your crab meat for shells and chop the green onions.
- Mix the base: In a bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, green onions, lemon juice, Old Bay seasoning, and egg; stir gently.
- Shape the cakes: Form the mixture into patties, about 2–3 inches wide, and place them on a parchment-lined baking sheet.
- Chill before cooking: Cover patties with plastic wrap and refrigerate for at least 30 minutes.
- Cook them up: Heat oil in a skillet over medium heat and fry each cake for about 4–5 minutes on each side until golden brown.
- Serve warm: Enjoy your crab cakes with your favorite dipping sauce.
Notes
For optimal flavor, use high-quality crab meat and chill the patties for at least 30 minutes before frying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg