Description
Delightful crab cakes made with fresh ingredients, perfect for a quick weeknight dinner or a weekend gathering.
Ingredients
Scale
- 8 oz. crab meat (picked through to remove any shell pieces)
- 1 egg
- 2 green onions (thinly sliced)
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon soy sauce
- 1/2 teaspoon hot sauce
- 1/3 cup plain breadcrumbs
- Canola oil (for frying)
- Fresh lemon slices
- Fresh chopped parsley
- Tartar sauce or remoulade sauce (for serving, optional)
Instructions
- Combine all ingredients (except for canola oil) in a medium bowl.
- Heat a large heavy skillet, such as cast iron, over medium-high heat. Add 1/4 cup of oil to the skillet.
- Use a large ice cream scoop or disher to get a portion of the crab cake mix from the bowl and place it directly into the hot oil in the skillet. Press down on the top with the back of a fish spatula to shape the cake.
- Cook the patties for 3-4 minutes, flip carefully, and cook for another 3-4 minutes until the outside is golden brown and crispy.
- Place the cooked crab cakes on a paper towel-lined plate. Serve with a squeeze of fresh lemon juice, a garnish of fresh parsley, and tartar sauce or remoulade sauce.
Notes
For variation, consider mixing in spices like Old Bay seasoning or finely chopped red bell pepper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg