Crab Cakes
Deliciously juicy Maryland Crab Cakes are easy to make and a great way of showcasing one of the best seafood ingredients! They can be served large for a main course or small as appetizers that will be the talk of your event!
Servings: 6 servings
Calories: 165kcal
Ingredients
Crab Cakes
- 1 pound fresh jumbo lump crabmeat, picked over to remove any cartilage or shell fragments
- 4 green onions, green parts only, chopped
- ¼ cup mayonnaise
- 1 large egg
- 1 Tablespoon chopped fresh parsley
- 1 ½ teaspoons Old Bay seasoning
- 1 teaspoon dijon mustard
- 1 teaspoon worcestershire sauce
- 1 teaspoon fresh lemon juice
- ¼ teaspoon table salt
- ⅛ teaspoon ground white pepper
- ½ cup plain panko breadcrumbs
Garnish
- Lemon wedges & a sprinkle of chopped fresh parsley, for garnish
- Tartar sauce, creamy chipotle chile sauce, remoulade sauce, cocktail sauce, etc.
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper or a silpat mat.
- Combine green onions, mayo, egg, parsley, Old Bay seasoning, dijon mustard, worcestershire sauce, lemon juice, salt, and pepper in a bowl. Whisk together with a fork.
- Add the crab meat and breadcrumbs, then toss gently to evenly moisten. Try not to break up the crab meat any more than necessary.
- Use a ½ cup measuring cup sprayed with nonstick spray to scoop out 6 equal-sized mounds. Gently shape them into mounds or fat, round discs about 2 ½ inches across and place them on the prepared baking sheet.
- Bake for 12-14 minutes until lightly golden brown on top and around the edges.
- Serve immediately with your favorite dipping sauce and lemon wedges for squirting over the crab cakes.
Notes
- Frying: If you prefer to fry your crab cakes, you will need an additional ¼ cup unbleached all-purpose flour and ¼ cup vegetable oil. After shaping the crab crakes, cover them with plastic wrap and refrigerate for 30 minutes (or up to 24 hours). Place the flour on a plate and lightly dredge each crab cake in the flour. Heat the oil over medium-high heat in a skillet, then fry each crab cake for 4 to 5 minutes on each side in the hot oil before transferring to a wire rack.
- Storing Leftovers: Any leftovers can be kept in an airtight container in the fridge for up to 5 days or frozen for 2-3 months. You can reheat in the microwave or in a 350 degree F oven for 10-12 minutes until hot.
- Freezing Instructions: You can freeze uncooked crab cakes. Just make and shape the crab cakes, then freeze them for 2-3 hours. Once frozen, wrap them well with two layers of plastic wrap. To bake, thaw the crab cakes in the fridge overnight and bake as directed the next day.
- Smaller Crab Cakes: As is, these crab cakes are filling and large. You can make smaller, half-size crab cakes. Decrease the baking time to around 8-10 minutes.
Nutrition
Calories: 165kcal | Carbohydrates: 5g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 858mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg