Crab Cake Recipe
Golden, crispy Crab Cakes packed with fresh lump crab and Old Bay seasoning—perfectly tender inside, ideal for a show-stopping appetizer or seafood dinner.
Ingredients
Instructions
Place the crab in a large bowl. Use a fork to flake the crab into smaller, bite-size pieces, if necessary. Fold in the beaten eggs until just combined. Add the panko, celery, green onions, mayonnaise, Dijon, Worcestershire, Old Bay, salt, and pepper. Gently fold until just combined, being careful not to overmix.
Divide the mixture into 8 equal portions. Using your hands, carefully shape the portions into patties about 3-inches wide and 1-inch thick.
Pour ¼-inch of oil into a large skillet. Heat over medium-low heat until the oil is glistening.
Working in batches, add the crab cakes in a single layer, being careful not to overcrowd the pan.
Cook until just golden brown on the bottom, about 3 minutes. Carefully flip and cook until the other side is golden brown, about 3 minutes more. Transfer to a wire cooling rack. Repeat with the remaining crab cakes, adding more oil to the skillet as needed to maintain ¼ inch.
Arrange the crab cakes on a serving platter with lemon wedges for squeezing. Serve with the tartar sauce alongside.
Nutrition
- Calories
- 334 calories
- Carbohydrate Content
- 8 grams carbohydrates
- Cholesterol Content
- 239 milligrams cholesterol
- Fat Content
- 22 grams fat
- Fiber Content
- 2 grams fiber
- Protein Content
- 27 grams protein
- Saturated Fat Content
- 4 grams saturated fat
- Sodium Content
- 1220 milligrams sodium
- Sugar Content
- 1 grams sugar
