Crab Cakes
Crab Cakes are an easy appetizer or main course. And they can be made in advance! Note that the crab cakes need to be chilled for an hour before cooking.
Servings: 10 Crab Cakes (1-inch thick)
Calories: 176kcal
Ingredients
- 2 Tablespoons butter
- ⅓ cup celery, finely chopped
- ⅓ cup yellow onion, finely chopped
- 1 large egg, lightly beaten
- ¼ cup mayonnaise
- 1 Tablespoon minced chives
- 2 Tablespoons minced parsley
- 1 Tablespoon dijon mustard
- 2 teaspoons fresh lemon juice
- 1 ½ teaspoons Old Bay Seasoning
- ¼ teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 1 pound lump crabmeat, picked over for shells or cartilage
- 1 ¼ cups panko (Japanese breadcrumbs), divided
- 3 Tablespoons extra virgin olive oil
- lemon wedges and parsley, for garnish
Instructions
- Saute the chopped celery and onion in the butter until tender. Set aside to cool.
- In a medium bowl, whisk all ingredients EXCEPT the crabmeat and panko.
- Add celery and onion to the mixture.
- Add the crabmeat; using your hands, mix in gently to blend.
- Add ¾ cup of panko. Mix well.
- Using a 2-inch ice cream scoop, measure out 10 portions.
- Shape the mixture into patties, about 1-inch thick.
- Carefully dredge the crab cakes in the remaining panko crumbs.
- Chill in the refrigerator for at least an hour.
- Heat the oil in a large skillet over medium heat.
- Fry the crab cakes a few at a time until golden on both sides, about 3 - 4 minutes per side.
- Place on a platter and garnish with lemon and parsley.
Notes
Gr8 Do-Ahead Tip:
You can save time by preparing the crab cakes in advance and freeze them either uncooked or cooked. Crab Cakes can be kept in the freezer for up to 2 months.
Uncooked Crab Cakes: Wrap each crab cake individually in plastic wrap and place in a plastic freezer bag and then into the freezer. When ready to serve, defrost the crab cakes in the refrigerator before cooking. I prefer to cook them slightly frozen as it helps to keep the crab cakes from falling apart. Cook the crab cakes in a little oil 4-5 minutes per side, until golden brown and thoroughly heated through.
Cooked Crab Cakes: Wrap each crab cake individually in plastic wrap and place in a plastic freezer bag and then into the freezer. When ready to serve, arrange the crab cakes either frozen or thawed on a lightly greased baking pan. Using a pastry brush, top each crab cake with a little olive oil or melted butter. If thawed, bake for about 10-12 minutes at 400°F. If frozen, increase heat to 425° F, bake for 13-14 minutes, then using a spatula, gently flip over and bake for an extra 10 minutes.
Gr8 Tip:
- For crab cake appetizers, roll the crab cake mixture into 1-inch balls, then roll in breadcrumbs. Slightly flatten before frying.
- Crab cakes are delicious served with your favorite remoulade or tartar sauce.
Nutrition Information
Calories: 176kcal | Carbohydrates: 7g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 584mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg
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