Crunchy Crab Cakes Recipe

Name: Crunchy Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16-oz.) package fresh lump crabmeat, drained; 4 large lemons, divided; 1 (4-oz.) jar diced pimiento, well drained; 2 green onions, chopped; 1 large egg, lightly beaten; 2 tablespoons mayonnaise; 1 teaspoon Old Bay seasoning; 2 teaspoons Dijon mustard; 1 cup panko (Japanese breadcrumbs), divided; 1/4 cup canola oil

Servings: persons

1
Pick crabmeat, removing any bits of shell.
2
Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice, pimiento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup breadcrumbs.
3
Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.
4
Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.
5
Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges.

359

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 10 ingredients. The key ingredients include: 1 (16-oz.) package fresh lump crabmeat, drained, 4 large lemons, divided, 1 (4-oz.) jar diced pimiento, well drained, 2 green onions, chopped, and more.

Yes, Crunchy 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!

Crunchy Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions