Servings: 4 people
Calories: 210kcal
Cost: 15
Equipment
- Mixing bowls
- Skillet
- Spatula
- Parchment paper
- Baking sheet
Ingredients
- 450 g lump crab meat fresh or Phillips brand
- 60 g breadcrumbs
- 1 large egg beaten
- 30 g mayonnaise
- 15 g Dijon mustard
- 5 g Worcestershire sauce
- 25 g chopped green onions
- q.s. salt to taste
- q.s. pepper to taste
Instructions
- Drain and pat dry the crab meat; check for shell fragments.
- In a mixing bowl, combine breadcrumbs, beaten egg, mayonnaise, mustard, Worcestershire sauce, green onions, salt, and pepper.
- Gently fold in the crab meat until evenly coated, being careful not to overmix.
- Chill the mixture for 15 minutes before shaping into patties.
- Divide the mixture into equal portions and shape into patties about 1/2-inch thick.
- Heat olive oil in a skillet over medium heat.
- Once the oil shimmers, carefully place the crab cakes in the pan.
- Cook for 3-4 minutes per side, or until golden brown and crispy.
- For frozen options, follow package instructions.
- Serve with a homemade remoulade sauce for extra flavor if desired.
Notes
Feel free to swap breadcrumbs for crushed crackers for extra crunch or Greek yogurt for a tangier flavor. Add Old Bay seasoning for an authentic Maryland twist! Store leftovers in an airtight container in the fridge for up to three days; reheat gently to maintain crispiness.
Nutrition
Calories: 210kcal | Carbohydrates: 10g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 450mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!