Description
Delicious and easy to make crab cakes that bring a taste of the sea to your table, perfect as an appetizer or main dish.
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
Ensure the crab meat is fresh and properly cleaned to avoid any shells. If the mixture is too wet, add a little more breadcrumbs to help bind it together.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg