Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound crabmeat, preferably jumbo lump; 1 1/2 cups sweet corn kernels, fresh or frozen and thawed; 1 red bell pepper, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 1 bunch scallions, finely sliced; 1/2 cup dry bread crumbs; 1 tablespoon curry powder; 1 teaspoon salt; 5 large eggs; 1 cup panko (Japanese bread crumbs); Canola or corn oil for frying

Servings: persons

1 pound crabmeat, preferably jumbo lump
1 1/2 cups sweet corn kernels, fresh or frozen and thawed
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 bunch scallions, finely sliced
1/2 cup dry bread crumbs
1 tablespoon curry powder
1 teaspoon salt
5 large eggs
1 cup panko (Japanese bread crumbs)
Canola or corn oil for frying

1
Pick over the crabmeat, discarding any pieces of shell or cartilage.
2
In a large bowl, stir together the crabmeat, corn, bell pepper, jalapeno, scallion, dry bread crumbs, curry powder and salt.
3
In a small bowl, whisk together 3 of the eggs and add them to the crabmeat.
4
Mix well.
5
Form the crab mixture into 12 cakes, each about 1/2 cup, pressing the cakes together very firmly.
6
Beat the remaining 2 eggs together in a shallow bowl.
7
Place the panko in another shallow bowl.
8
Dip cakes in egg, dredge in panko and transfer to a sheet pan lined with parchment paper.
9
Refrigerate, uncovered, for 1 hour.
10
Heat 1/2 inch oil in each of two saute pans over high heat.
11
When the oil is very hot but not smoking, add the cakes and cook until well browned, about 5 minutes per side.
12
Drain briefly on paper towels and serve.

361

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 11 ingredients. The key ingredients include: 1 pound crabmeat, preferably jumbo lump, 1 1/2 cups sweet corn kernels, fresh or frozen and thawed, 1 red bell pepper, finely chopped, 1 jalapeno pepper, seeded and finely chopped, 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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