Crab Cakes
Lightly fried cakes of lump crab meat and panko.
Equipment
- medium glass bowl
- wire whisk
- cutting board
- kitchen knife
- spatula
- medium skillet
- baking sheet
- paper towels
Ingredients
- 1 egg
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon - finely zested and thinly sliced
- 2 tbsp flat leaf parsley - chopped
- 2 tsp Old Bay seasoning
- 16 oz lump crab meat
- 1 cup Panko bread crumbs
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup Spicy Creole Remoulade - optional
Instructions
- In a medium glass bowl, beat the eggs with a wire whisk.1 egg
- Whisk in the mayonnaise, Dijon mustard, lemon zest, chopped parsley and Old Bay seasoning.2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon, 2 tbsp flat leaf parsley, 2 tsp Old Bay seasoning
- Add the lump crab meat and Panko bread crumbs. Fold until thoroughly combined. Be careful not to break up any good lumps of crab meat.16 oz lump crab meat, 1 cup Panko bread crumbs
- Form crab mixture into ⅓ cup patties.
- Bring a large skillet up to medium heat with the olive oil and butter. Using a spatula, carefully slide each crab patty into the hot oil, being careful not to break them up.2 tbsp butter, 2 tbsp olive oil
- Gently fry the crab cakes until browned on the bottom, then carefully flip them over using a spatula. This should take about 3-4 minutes. Fry for 3-4 minutes on the other side, until evenly browned.
- Carefully remove the patties to a paper-towel lined baking sheet to drain.
- Serve with lemon slices, and optionally Spicy Creole Remoulade sauce for dipping.1 cup Spicy Creole Remoulade
Nutrition
Calories: 283kcal | Carbohydrates: 13g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 64mg | Sodium: 1240mg | Potassium: 307mg | Fiber: 1g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 2mg
