Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 2 teaspoons seafood seasoning (recommended: Old Bay Seasoning); 1/2 cup mayonnaise; 1/4 cup panko (Japanese breadcrumbs); 1 teaspoon gingerroot juice or powder; 1 teaspoon hot sauce (recommended: Tabasco); 1 lemon, juiced; 3 tablespoons grapeseed oil; 1 pound lump crab, picked; All-purpose flour, for dusting

Servings: persons

1 egg
2 teaspoons seafood seasoning (recommended: Old Bay Seasoning)
1/2 cup mayonnaise
1/4 cup panko (Japanese breadcrumbs)
1 teaspoon gingerroot juice or powder
1 teaspoon hot sauce (recommended: Tabasco)
1 lemon, juiced
3 tablespoons grapeseed oil
1 pound lump crab, picked
All-purpose flour, for dusting

1
In a large bowl, thoroughly mix the egg, seafood seasoning, mayonnaise, breadcrumbs, ginger juice or powder, hot sauce, lemon juice, and oil.
2
Add the crab and blend into the mixture, being careful not to break up the lumps of meat.
3
Refrigerate for 30 minutes to 1 hour.
4
Portion the crab into 2-ounce cakes and lightly dust with flour.
5
Heat a skillet over medium heat with the oil.
6
Add the cakes and saute until golden brown, 2 to 3 minutes.
7
Flip and cook on the second side until golden brown, 2 to 3 minutes.
8
Repeat the process until all the cakes have been cooked.

277

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 egg, 2 teaspoons seafood seasoning (recommended: Old Bay Seasoning), 1/2 cup mayonnaise, 1/4 cup panko (Japanese breadcrumbs), 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

How did you like this recipe?

Frequently Asked Questions