Crab Cakes

Name: Crab Cakes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 lb Lump crab meat; 1/3 cup Binding agent (mayonnaise or sour cream); 1/2 cup Breadcrumb base (panko or saltine cracker crumbs); 1 Egg; 1/4 cup Aromatic accent (diced celery, red onion, or scallion); 2 tsp Seasoning blend (Old Bay, paprika, or mustard powder); 1 tbsp Acid (lemon juice or hot sauce); to taste Salt and black pepper; 2 tbsp Oil for frying (vegetable or canola); 1/2 cup Sauce for serving (tartar, cocktail, or remoulade)

Golden, crispy-on-the-outside crab cakes bound with a light binder and finished with your choice of coating and sauce. Mix-and-match the breading, binder, and accompaniments to create infinite variations.

min

servings

525

kcal

27.2g

protein

Ingredients

4 servings

Lump crab meat1 lb

Binding agent (mayonnaise or sour cream)1/3 cup

Breadcrumb base (panko or saltine cracker crumbs)1/2 cup

Egg1

Aromatic accent (diced celery, red onion, or scallion)1/4 cup

Seasoning blend (Old Bay, paprika, or mustard powder)2 tsp

Acid (lemon juice or hot sauce)1 tbsp

Salt and black pepperto taste

Oil for frying (vegetable or canola)2 tbsp

Sauce for serving (tartar, cocktail, or remoulade)1/2 cup

Method

Drain crab meat and pick through gently to remove any shell fragments; place in a large bowl.

In the same bowl, combine 1/4 cup breadcrumbs, mayonnaise (or sour cream), egg, minced aromatic (celery, red onion, or scallion), seasoning blend, lemon juice, salt, and pepper. Fold together gently until just combined; do not overwork or cakes will be dense.

Divide mixture into 8 equal portions and shape into thick patties (about 1.5 inches tall). Refrigerate for at least 15 minutes, or up to 4 hours, to firm up.

Place remaining 1/4 cup breadcrumbs in a shallow bowl. Heat oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.

Coat each crab cake lightly in breadcrumbs on both sides. Carefully place in hot oil and fry for 3–4 minutes per side until deep golden brown. Transfer to paper towels to drain.

Serve crab cakes warm with your choice of sauce (tartar, cocktail, remoulade, sriracha, or honey-mustard) and fresh lemon wedges.

Nutrition, per serving

Calories525 kcal

Protein27.2 g

Carbohydrate17 g

Fat38.2 g

Fibre1.5 g

Sodium1359 mg

Per serving. Changing servings scales the amounts, not these figures.

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