Description
Delicious and easy-to-make crab cakes, perfect for appetizers or a main course.
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)
Instructions
- Combine all ingredients (except for canola oil) in a medium bowl.
- Heat a large heavy skillet over medium-high heat. Add 1/4 cup of oil to the skillet.
- Use a large ice cream scoop to portion the crab cake mix and place it directly into the hot oil. Press down on the top to shape the cake.
- Cook the patties for 3-4 minutes, flip carefully, and cook for another 3-4 minutes until golden brown and crispy.
- Place cooked crab cakes on a paper towel-lined plate and serve with lemon juice, parsley, and sauce.
Notes
For best flavor, use fresh crab meat. Chill the cakes for 30 minutes before frying to help them hold their shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg