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Classic Crab Cakes
Haute teneur en protéines

Classic Crab Cakes

By:Larry's Catch 4.82(30 reviews)

Golden, tender Classic Crab Cakes with premium rock crab - crisp outside, flaky inside, perfect for a coastal meal.

TIME
TIME
30 minutes
SERVINGS
SERVINGS
4 personnes
DIFFICULTY
DIFFICULTY
Intermédiaire
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Ingrédients

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  • 1 egg
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • Salt and pepper, to taste
  • 1 lb crab meat
  • 1/2 cup panko breadcrumbs
  • 1 tbsp butter
  • 1 tbsp neutral cooking oil
  • Lemon wedges, for serving (optional)
  • Tartar sauce or remoulade, for serving (optional)

Instructions

  1. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, and chives. Season lightly with salt and pepper.
  2. Gently fold in the crab meat and panko breadcrumbs using a spatula. Mix carefully to keep large pieces of crab intact.
  3. Form the mixture into 6–8 patties about ¾ inch thick. Place on a parchment-lined tray.
  4. Cover and refrigerate for at least 30 minutes to help the cakes hold their shape during cooking.
  5. Heat butter and oil in a skillet over medium heat.
  6. Cook the crab cakes for 3–4 minutes per side until golden brown, crisp, and heated through.
  7. Serve immediately with lemon wedges and tartar sauce or remoulade if desired.

Nutrition Values

Per serving (200 g)
  • Calories: 350 kcal
  • Total Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15 g
  • Cholesterol: 80 mg
  • Sodium: 600 mg
  • Total Carbohydrates: 16 g
  • Dietary Fiber: 1 g
  • Sugars: 2 g
  • Protein: 24 g
  • Vitamin A: 8% DV
  • Vitamin C: 6% DV
  • Calcium: 6% DV
  • Iron: 12% DV

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