Crab Cake Recipe
fromcookingwithcallie.comcookingwithcallie.com/the-best-crab-cake-recipe-with-real-lump-crab-meat-zero-fuss
These golden crab cakes are packed with jumbo lump crab meat, simple seasonings, and a hint of citrus — a restaurant-quality main course you can make at home.
Ingredients
Instructions
Lightly grease a rimmed baking sheet with butter and set aside.
In a large bowl, whisk together mayonnaise, egg, mustard, lemon juice, Old Bay, parsley, salt, and pepper.
Add crab meat and panko crumbs. Gently fold with a spatula to combine without breaking up the crab meat.
Scoop crab mixture by heaping 1/3 cup portions onto the prepared baking sheet, packing lightly. Space at least 2” apart.
Top each crab cake with a small piece of butter.
Cover tightly with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
Preheat oven to 450°F (230°C). Remove plastic wrap and bake on center rack for 8–10 minutes or until cooked through.
For a browned exterior, broil on high for the last 2 minutes.
Nutrition
- Serving Size
- 1 crab cake
- Calories
- 156 calories
- Sugar Content
- 0.3g
- Sodium Content
- 667mg
- Fat Content
- 10g
- Saturated Fat Content
- 2g
- Unsaturated Fat Content
- 7g
- Trans Fat Content
- 0.1g
- Carbohydrate Content
- 3g
- Fiber Content
- 0.2g
- Protein Content
- 12g
- Cholesterol Content
- 52mg
