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–+ servings
Crab Cakes

Irresistibly Juicy Crab Cakes That Beat Fast Food Any Day

Delight in the crispy, tender bites of these delicious crab cakes, a must-try for any seafood lover.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 cakes
Course: Main dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 lb fresh lump crab meat ensures a delightful, tender texture you’ll love.
  • 1 cup plain breadcrumbs helps bind the mixture for those perfect patties.
  • 1/3 cup mayonnaise adds creaminess without overpowering the crab flavor.
  • 2 tsp Dijon mustard provides a subtle tang to elevate your crab cakes.
  • 1 large egg acts as a binder for the ingredients, keeping everything together.
  • 2 pieces green onions, chopped brings a fresh crunch as well as a pop of color.
  • 2 tsp Old Bay seasoning the star ingredient that gives classic crab cakes their signature taste.
  • 1 tbsp lemon juice freshens up the flavors, making them sing.
  • Salt and pepper to taste essential seasonings to enhance the overall flavor.
  • Oil for frying choose a neutral oil for frying to achieve that crispy golden-brown crust.

Equipment

  • Mixing bowl
  • Skillet
  • Measuring Cups and Spoons

Method
 

How to Make Crab Cakes
  1. In a large mixing bowl, gently mix together the fresh lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, and egg until well combined. Avoid over-mixing to keep that lovely crab texture!
  2. Gently fold the chopped green onions and Old Bay seasoning into the mixture. You want to clearly see those flecks of green and taste that lovely seasoning throughout your batter!
  3. Squeeze in the lemon juice, which adds a refreshing burst of flavor and brightens the crab cakes beautifully.
  4. Craft the mixture into patties, roughly 3 inches wide. Use your hands to form them.
  5. In a skillet, heat oil over medium heat until it shimmers.
  6. Carefully place each patty in the skillet and fry for about 4-5 minutes on each side until they are golden brown.
  7. Once crispy, transfer the cakes to paper towels to drain any excess oil. Serve them hot, paired with tartar sauce or lemon wedges.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 18gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Crab quality matters; use fresh lump crab meat for the best flavor and texture.

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