Pacific Lump Crab Cakes Recipe

Name: Pacific Lump Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb crabmeat (lump crab, dungeness); 1 cup panko breadcrumbs; 2 tablespoons chives; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Grey Poupon mustard; 1 egg; 1/2 cup mayonnaise; Rosemary Mayonnaise; 1/2 cup mayonnaise; 1 teaspoon fresh rosemary, chopped; 1 teaspoon garlic, chopped; 1 lemon, juice of

Servings: persons

1 lb crabmeat (lump crab, dungeness)
1 cup panko breadcrumbs
2 tablespoons chives
1 teaspoon Worcestershire sauce
1/2 teaspoon Grey Poupon mustard
1 egg
1/2 cup mayonnaise
Rosemary Mayonnaise
1/2 cup mayonnaise
1 teaspoon fresh rosemary, chopped
1 teaspoon garlic, chopped
1 lemon, juice of

1
Mix wet ingredients together and add breadcrumbs.
2
Fold in crabmeat, being careful not to break up the larger pieces of crab.
3
Form into 2-ounce rounds.
4
Coat the outside of cakes with panko breadcrumbs.
5
Heat skillet and add olive oil to coat bottom of pan.
6
Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
7
Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.

545

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 12 ingredients. The key ingredients include: 1 lb crabmeat (lump crab, dungeness), 1 cup panko breadcrumbs, 2 tablespoons chives, 1 teaspoon Worcestershire sauce, and more.

Yes, Pacific Lump 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.

Pacific Lump Crab Cakes

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