Servings: 4 people
Calories: 450kcal
Cost: $15
Equipment
- Mixing Bowl
- Skillet
- Spatula
- Measuring Cups and Spoons
- Refrigerator
Ingredients
- 1 lb lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 unit egg
- 1 tsp Old Bay seasoning or to taste
- to taste Salt and pepper
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley optional
- 4 units soft burger buns
- Lettuce leaves
- Slices of tomato
- Tangy sauce (such as remoulade or tartar sauce)
Instructions
- In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Old Bay seasoning, salt, pepper, Dijon mustard, lemon juice, and parsley.
- Gently mix until all ingredients are thoroughly combined, being careful not to break up the crab meat too much.
- Form the mixture into 4 equal crab cakes.
- Refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
- Heat a skillet over medium heat with a little oil.
- Cook the crab cakes for about 5-6 minutes on each side, or until golden brown.
- Lightly toast the burger buns in the same skillet.
- Assemble the sandwich by placing a crab cake on the bottom half of each bun, followed by lettuce, tomato, and a drizzle of sauce.
- Top with the other half of the bun and serve immediately.
Notes
Make sure to use high-quality lump crab meat for the best flavor. Feel free to customize by adding spices or herbs that you love. You can prepare the crab cakes ahead of time and store them in the fridge until ready to cook. Serve with classic sides like coleslaw or fries to enhance your meal. For a healthier option, consider baking the crab cakes instead of pan-frying them.
Nutrition
Calories: 450kcal | Carbohydrates: 35g | Protein: 25g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 75mg | Sodium: 600mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 15mg | Calcium: 5mg | Iron: 10mg
Tried this recipe?Let us know how it was!