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Golden Crispy Crab Cakes

Golden Crispy Crab Cakes: A Taste of Coastal Bliss

Delight in these Golden Crispy Crab Cakes, a perfect blend of flavors and textures that will transport you to the coast.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Coastal, Seafood
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 lb Fresh Lump Crab Meat Opt for sustainably harvested crab for the best taste.
  • 1 cup Panko Breadcrumbs For a light, crispy texture.
  • 1/4 cup Mayonnaise Can substitute with Greek yogurt.
  • 1 tbsp Dijon Mustard Brings tanginess.
  • 1 tbsp Worcestershire Sauce Can substitute with soy sauce.
  • 1 tbsp Lemon Juice Freshly squeezed is recommended.
  • 1/4 cup Fresh Parsley Chopped for flavor.
  • 1 tbsp Old Bay Seasoning Gives a unique flavor.
  • 2 stalks Green Onions Sliced for additional freshness.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1 large Egg Acts as a binder.
  • for frying oil Olive Oil Can substitute with canola or avocado oil.

Equipment

  • Large mixing bowl
  • Skillet
  • tray
  • paper towels

Method
 

Step-by-Step Instructions
  1. Start by inspecting the fresh lump crab meat for any shell fragments. Place the meat into a large mixing bowl gently.
  2. Fold in the panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and lemon juice into the crab meat. Add parsley, Old Bay seasoning, salt, pepper, and green onions. Mix gently until just combined.
  3. Divide the mixture into 8 portions and shape into patties. Coat each patty in additional panko for extra crunch.
  4. Refrigerate the shaped crab cakes for at least 30 minutes to firm up.
  5. Heat olive oil in a skillet over medium heat until shimmering. Test with breadcrumbs to ensure oil readiness.
  6. Carefully place crab cakes in hot oil and fry for 4-5 minutes on each side until golden brown and crispy.
  7. Transfer the cooked crab cakes to a paper towel-lined plate to absorb excess oil and serve immediately with lemon wedges.

Nutrition

Serving: 1cakeCalories: 230kcalCarbohydrates: 15gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 75mgSodium: 600mgPotassium: 260mgVitamin A: 5IUVitamin C: 2mgCalcium: 10mgIron: 3mg

Notes

For the best results, always use the freshest crab meat and chill the cakes before frying to maintain their shape.

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