Description

These Crab Cakes are bursting with flavor and made with simple ingredients like lump crab meat and panko breadcrumbs. Perfect for a quick dinner or a light appetizer, they’re sure to impress anyone who enjoys homemade seafood dishes.

Ingredients

Scale

1/4 cup panko breadcrumbs (12.5 grams)
2 tablespoons mayonnaise
1/2 teaspoon dijon mustard
1/2 teaspoon old bay seasoning
1/4 teaspoon worcestershire sauce
1 egg whisked
1/2 teaspoon kosher salt (if using table salt use 1/4 teaspoon)
12.75 ounces lump crab meat (361.45 grams) drained and picked through for shells (see note)
2 tablespoons canola oil
1/2 cup light mayonnaise (113 grams)
1 teaspoon dill pickle relish
1 teaspoon granulated sugar
1 teaspoon hot sauce
1 teaspoon lemon juice
1 teaspoon dijon mustard
1/2 teaspoon white vinegar
1 garlic clove minced

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Instructions

Combine panko breadcrumbs, mayonnaise, dijon mustard, Old Bay seasoning, Worcestershire sauce, whisked egg, kosher salt, and lump crab meat in a bowl.
Shape the mixture into four patties, about one inch thick and three inches wide. Place them on a wax paper-lined plate and freeze for 30 minutes.
In a heavy skillet, heat canola oil over medium heat. Carefully place the crab cakes into the skillet and fry for four minutes on one side.
Gently flip the crab cakes and fry for an additional four minutes until golden brown. Remove from skillet and serve warm with remoulade sauce.

Notes

Ensure the crab meat is thoroughly drained and free of shells for the best texture.
Freeze the patties before frying to help them hold their shape during cooking.

Nutrition

Serving Size: 1 crab cake
Calories: 240
Sugar: 1g
Sodium: 690mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 23g
Cholesterol: 88mg