Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 2 ½ tablespoons mayonnaise; 1 ½ teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon Old Bay Seasoning; ¼ teaspoon salt; ¼ cup celery or 1 stalk celery, finely diced; 2 tablespoons parsley (finely chopped); 1 green onion (chopped) (optional); 1 lb lump crabmeat; ½ cup panko breadcrumbs; 2 tablespoons canola oil (enough to cover bottom of large skillet); 1 cup mayonnaise; 1 ½ teaspoons sweet pickle relish; 1 teaspoon Dijon mustard; 1 tablespoon minced red onion; 1 teaspoon lemon juice (to taste); ⅛ teaspoon salt (optional); ¼ teaspoon fresh ground pepper

Servings: persons

1 large egg
2 ½ tablespoons mayonnaise
1 ½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
¼ teaspoon salt
¼ cup celery or 1 stalk celery, finely diced
2 tablespoons parsley (finely chopped)
1 green onion (chopped) (optional)
1 lb lump crabmeat
½ cup panko breadcrumbs
2 tablespoons canola oil (enough to cover bottom of large skillet)
1 cup mayonnaise
1 ½ teaspoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1 teaspoon lemon juice (to taste)
⅛ teaspoon salt (optional)
¼ teaspoon fresh ground pepper

1
Line two cake tins with aluminum foil (enough to cover over crab cakes).
2
(You can also use a baking sheet (lined w/foil) making sure your refrigerator is large enough to fit!
3
).
4
Combine egg; mayonnaise; Dijon mustard; Worcestershire sauce; Old Bay seasoning; salt; celery; parsley and green onion (optional).
5
Mix well in a large bowl.
6
Add crab (making sure to remove all hard/sharp cartilage).
7
Add Panko to mix.
8
Gently fold all ingredients until combined, making sure not to shred crab meat.
9
Shape into cakes (about 1/2 cup each).
10
Place in pans (or baking sheet).
11
Cover and refrigerate for 1 hour.
12
Heat Canola oil on medium heat.
13
Cook crab cakes 3 to 5 minutes each side.
14
Serve with chilled; fresh tartar sauce, if desired.
15
(recipe above).
16
TARTAR SAUCE: Mix all ingredients together and chill.

638

kcal

Calories

Fat

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 19 ingredients. The key ingredients include: 1 large egg, 2 ½ tablespoons mayonnaise, 1 ½ teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 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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