Crab Cakes

Crab Cakes - deliciously easy crab cakes made with fresh lump crab meat and various spices and seasonings then pan-fried to perfection. Slightly crusty on the outside and succulent and juicy on the inside. Pair it with your favorite sauce and you'll have an appetizer or main dish ready in 20 minutes!

Course Appetizer, Main

Cuisine Southern

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings - 8 cakes

Calories 176kcal

Author Imma

Ingredients

3 tablespoons (45 g) mayonnaise
1-2 large eggs
1 ½ teaspoon (7.5 g) Dijon mustard
1 teaspoon (5 g) Worcestershire sauce
1 teaspoon (5 g) hot sauce
1 teaspoon (4 g) Creole seasoning
¼ cup finely diced celery
1 green onion finely chopped
1 teaspoon (5 g) minced garlic
2 tablespoons (8 g) finely chopped fresh parsley
1 pound lump crab meat
½ -¾ cup (25- 37.5 g) Panko, or 10 crackers or 2 slices of white bread
1 teaspoon (2 g) freshly ground black pepper
salt to taste
canola oil , for cooking

Instructions

In a large mixing bowl, add mayonnaise, beaten egg, mustard, Worcestershire sauce, hot sauce and Creole seasoning, celery, green onions, minced garlic, parsley and whisk together until fully combined.
Add the crab meat (make sure to check the meat and take out any hard cartilage), bread crumbs (or crackers), pepper and salt. Using a rubber spatula, gently fold mixture together until just combined, being careful not to shred the crab meat any further.
Using your hands, shape into 6-8 crab cakes forming a disk, about ½ cup each (2-2 ½ inches in diameter) and place them on a greased baking pan. Cover and refrigerate for about 1 hour. This will help the cakes to set and not break apart during cooking.
Heat oil in a large nonstick pan or cast iron pan on medium high heat. When the oil is hot, place crab cakes in the pan and cook for about 4-5 minutes on each side or until golden brown flipping cake once. Cook crab cakes in badges to avoid overcrowding the pan.
Serve immediately with tartar sauce and lemon wedges.

Notes

If your crab meat pieces are too large, break them up to bit sizes using your hands. Large crab pieces will not hold together well, thus will fall apart during cooking.
Chilling the molded cakes is a most. This helps the mixture to set and not fall apart during cooking.
Avoid flipping the cakes over and over when cooking; this might cause the crab cakes to fall apart. Avoid cooking cakes at high heat.
You could use about 10 crackers or 2 slices white bread in place of Panko bread crumbs.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition