Crab Cakes
Yield: 4 servings
Calories: 278kcal
Crab cakes appetizer made with panko breadcrumbs to help bind the seafood and vegetables together while providing a crispy crust.
Ingredients
- ½ pound (227 g) crab meat
- 1 ½ cup (114 g) panko bread crumbs, divided
- 1 large egg
- 2 tablespoons (30 ml) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (37 g) red bell peppers, finely diced
- 2 tablespoons (17 g) minced red onions
- 1 tablespoon (2 g) chopped chives
- 2 tablespoons (30 ml) vegetable oil
- 1 lemon, cut into 8 wedges
Special Equipment
Instructions
- Make Crab Mixture - Combine crab meat, 1 cup bread crumbs, egg, mayonnaise, mustard, salt, pepper, bell peppers, onions, and chives in a medium bowl.
- Form the Patties - Divide crab mixture into four portions, about ½ cup packed or 4 ounces. Form into compact cakes, 3 inches wide and 1 inch thick.
- Bread Crumb Coating - Add ½ cup of bread crumbs into a shallow bowl. Gently press and coat each cake.
- Cook the Cakes - Heat a large nonstick saute pan over medium heat. Add vegetable oil and once hot add the crab cakes. Cook until the surface is golden brown and crispy, about 5 minutes on each side.
- To Serve - Garnish with lemon slices or sauce of your choice.
Notes
- Recipe Yield: 4 crab cakes
- Serving Size: One crab cake
- Make ahead: Store the formed patties in an airtight container for up to 1 day. Wait to add the panko coating until ready to fry.
- Storing: Refrigerate in an airtight container for up to 2 days.
- Reheating: Microwave on high setting for 15 to 30-second increments until hot. Alternatively, bake at 350ºF (177ºC) until warmed through. Broil for a few minutes to get the coating crispy.
Nutrition
Calories: 278kcal | Carbohydrates: 19g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 1182mg | Potassium: 236mg | Fiber: 2g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 30.2mg | Calcium: 82mg | Iron: 1.9mg
Recipe Link
Recipe Video