Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs backfin crab meat; 2 cups fresh breadcrumbs; 4 large eggs; 1 cup heavy cream; 1 teaspoon Dijon mustard; 4 teaspoons lemon juice; 4 teaspoons dried tarragon; 4 teaspoons onions, grated; salt and black pepper; 1 cup panko breadcrumbs (Panko are Janpanese breadcrumbs); 3 cups panko breadcrumbs, for coating (Panko are Janpanese breadcrumbs); 6 teaspoons unsalted butter

Servings: persons

2 lbs backfin crab meat
2 cups fresh breadcrumbs
4 large eggs
1 cup heavy cream
1 teaspoon Dijon mustard
4 teaspoons lemon juice
4 teaspoons dried tarragon
4 teaspoons onions, grated
salt and black pepper
1 cup panko breadcrumbs (Panko are Janpanese breadcrumbs)
3 cups panko breadcrumbs, for coating (Panko are Janpanese breadcrumbs)
6 teaspoons unsalted butter

1
In bowl, combine crab meat, breadcrumbs, an 1 cup panko.
2
In small bowl, whisk eggs well and add cream, whisking.
3
Add cream mixture, mustard, lemon juice, tarragon, onion, and salt/pepper to crab mixture and combine well.
4
In a large skillet, heat 1 tablespoon of butter over moderate heat until foam subsides.
5
Take mounded tablespoon full of crab mixture in hand, and pat panko onto the crab cake to coat (don't try to dip it in the panko as the cake will fall apart).
6
Drop cake into pan and saute for 2 to 3 minutes; until deep golden.
7
Carefully turn over and cook 2 to 3 minutes more.
8
The cakes may be cooked a few hours ahead.
9
Place on a cookie sheet and cover.
10
When ready to serve, reheat in 350F oven for 10 to 15 minutes.

940

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs backfin crab meat, 2 cups fresh breadcrumbs, 4 large eggs, 1 cup heavy cream, and more.

Yes, Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes

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