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–+ servings

Crab Cakes

Print Recipe
Crab doing the heavy lifting.
Servings 8

Ingredients

  • 1 large egg beaten to blend
  • 1/3 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1 lb jumbo lump crabmeat picked through
  • 3/4 cup panko breadcrumbs
  • 2 tbsp finely chopped fresh parsley
  • Canola oil, for drizzling
  • Lemon wedges for serving

Instructions

  • In a small bowl, whisk egg, mayonnaise, mustard, Worcestershire, and hot sauce; season with salt and pepper.
  • In a medium-sized bowl, stir crabmeat, panko and parsley. Fold in egg mixture, then form into 8 patties.
  • Heat oil in a large skillet over medium-high heat. Add 4 crab cakes, turning halfway through, until golden and crispy, 3-5 minutes per side. Repeat for the last 4 crab cakes.
  • Transfer to a platter. Serve with lemon and sauce of your choice.

Notes

Here's THE Remoulade Sauce. Honestly, the crab cakes are lucky to be invited.  

Nutrition

Calories: 98kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 177mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg