Crab Cake Recipe
This crab cake recipe is easy to make and yields delicious, crispy cakes. Also, if you are looking for a reliable crab cake recipe, this is the one!
- 1 lb lump crab meat drained
- 0.5 cup mayonnaise
- 1 egg beaten
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp old bay seasoning
- 0.25 cup parsley chopped
- 1 tbsp lemon juice
- 0.5 cup panko bread crumbs
Mix all of the ingredients except for the crab meat in a large bowl.
Gently fold in the crab meat until everything is evenly mixed.
Form the mixture into small cakes and place them on a baking sheet.
Refrigerate for at least 30 minutes so that they firm up.
Bake in a preheated oven to 350°F.
To cook, heat a large skillet over medium heat and add oil. Add the crab cakes to the hot oil and cook for 2-3 minutes per side until golden brown and crispy.
Serve with your favorite sauce.
- Serve with a simple remoulade sauce or tartar sauce.
- These would be perfect with the proper dipping sauce made of mayonnaise.
These crab cakes can be stored in the fridge for up to 3 days. Freeze these crab cakes for up to 3 months. To reheat, place them on a baking sheet and bake at 350°F until heated.
Calories: 339kcalCarbohydrates: 7gProtein: 24gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 100mgSodium: 1293mgPotassium: 314mgFiber: 1gSugar: 1gVitamin A: 124IUVitamin C: 10mgCalcium: 86mgIron: 2mg