Crisp Crab Cakes Recipe

Name: Crisp Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 2 scallions, thinly sliced; 1/2 cup finely chopped red bell pepper; 1 cup panko (Japanese breadcrumbs); 1 large egg, lightly beaten; 2 tablespoons nonfat milk; 1 teaspoon Worcestershire sauce; 2 teaspoons dijon mustard; 1 tablespoon fresh lemon juice, plus lemon wedges for serving; 1/2 teaspoon Old Bay Seasoning; Dash of hot sauce; 1 pound lump crab or crab claw meat, picked over; Kosher salt and freshly ground pepper; Olive-oil cooking spray

Servings: persons

1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions, thinly sliced
1/2 cup finely chopped red bell pepper
1 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
2 tablespoons nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
Dash of hot sauce
1 pound lump crab or crab claw meat, picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray

1
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
2
Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes.
3
Cool slightly.
4
Mix 1/2 cup panko, the egg and milk in a small bowl.
5
In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper.
6
Shape into 8 patties and refrigerate 30 minutes.
7
Coat the crab cakes with the remaining 1/2 cup panko.
8
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat.
9
Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes.
10
Spray the tops, flip and cook 3 to 4 more minutes.
11
Serve with lemon wedges.
12
Per serving (2 crab cakes): Calories 220; Fat 9 g (Saturated 2 g); Cholesterol 155 mg; Sodium 630 mg; Carbohydrate 8 g; Fiber 1 g; Protein 26 g
13
Photograph by Andrew Mccaul

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 tablespoon plus 2 teaspoons extra-virgin olive oil, 2 scallions, thinly sliced, 1/2 cup finely chopped red bell pepper, 1 cup panko (Japanese breadcrumbs), and more.

Yes, Crisp 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.

That's it — enjoy your meal!

Crisp Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions