Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh crabmeat or 2 cans (6 1/2 oz. size) crabmeat; 1/2 c. butter or margarine; 1/2 c. finely chopped onion; 1 c. dry bread crumbs; 3 eggs, beaten; 1 tsp. salt; 1 tsp. dry mustard; 1 Tbsp. chopped parsley; 1/4 c. heavy cream; flour; lemon wedges

Servings: persons

1 lb. fresh crabmeat or 2 cans (6 1/2 oz. size) crabmeat
1/2 c. butter or margarine
1/2 c. finely chopped onion
1 c. dry bread crumbs
3 eggs, beaten
1 tsp. salt
1 tsp. dry mustard
1 Tbsp. chopped parsley
1/4 c. heavy cream
flour
lemon wedges

1
Flake crabmeat.
2
If using canned crabmeat, drain and remove cartilage, then flake.
3
In 1/4 cup hot butter in medium size skillet, cook onion until tender, about 5 minutes.
4
Remove from heat and add bread crumbs, mixing well.
5
Add crumb mixture to crabmeat along with eggs, salt, mustard, parsley and cream; mix well.
6
Shape mixture into 8 thick patties about 2 1/2-inches in diameter.
7
Coat with flour.
8
Heat remaining butter in large skillet.
9
Add patties and saute until golden on both sides.
10
Serve with lemon wedges.

388

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 lb. fresh crabmeat or 2 cans (6 1/2 oz. size) crabmeat, 1/2 c. butter or margarine, 1/2 c. finely chopped onion, 1 c. dry bread crumbs, 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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