Description
Simple Crab Cakes are a delightful seafood treat that brings the taste of the ocean right to your kitchen. With a crispy golden crust and a tender, flavorful interior, these crab cakes are perfect for any occasion—from summer barbecues to cozy dinners. Easy to prepare and bursting with rich flavors, they’re sure to impress family and friends alike. Serve them warm with lemon wedges or your favorite dipping sauce for an unforgettable dining experience.
Ingredients
Scale
- 1 lb fresh lump crab meat
- 1 cup plain or panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 large egg
- 2 green onions, chopped
- 2 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
Instructions
- In a large bowl, gently mix crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, green onions, lemon juice, Old Bay seasoning, salt, and pepper until combined without breaking up the crab too much.
- Shape the mixture into patties about 2 inches wide and 1 inch thick; place on a parchment-lined baking sheet.
- Cover with plastic wrap and refrigerate for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Cook crab cakes in batches for about 4-5 minutes on each side until golden brown and crispy.
- Transfer cooked cakes to a paper towel-lined plate to drain excess oil and serve warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 70mg
Keywords: For added crunch, substitute breadcrumbs with crushed crackers. Spice it up with diced jalapeños or fresh herbs like parsley for extra flavor. You can prepare crab cakes ahead of time; freeze uncooked patties for quick meals later.