Acadia's Crab Cakes
Discover the irresistible flavors of the coast with Acadia's Crab Cakes, a dish that brings the essence of fresh seafood to your table. Featuring tender, flaky lump crab meat delicately bound with panko breadcrumbs, zesty lemon juice, and a hint of Old Bay seasoning, these crab cakes are pan-fried to golden perfection in a buttery olive oil blend. The addition of Dijon mustard, Worcestershire sauce, and fresh herbs like parsley and green onion elevates their flavor profile, making every bite a harmonious medley of savory and aromatic notes. Quick and easy to prepare, these crab cakes are perfect as an appetizer, main course, or even as a gourmet handheld option in sandwiches. Serve them hot with a dollop of tartar sauce or your favorite zesty aioli for a seafood feast that's sure to impress. With just 20 minutes of prep, Acadia's Crab Cakes are the ultimate combination of elegance and ease, perfect for any occasion.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 454 grams fresh lump crab meat
- 120 grams panko breadcrumbs
- 60 grams mayonnaise
- 15 grams Dijon mustard
- 1 large egg
- 15 ml lemon juice
- 5 ml Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 2 stalks green onion, finely sliced
- 30 ml olive oil
- 15 grams butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
In a large mixing bowl, gently combine the crab meat, 60 grams of panko breadcrumbs, mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay seasoning, parsley, and green onion. Be careful not to break the crab meat apart too much.
Step 2
Season the mixture with salt and black pepper, adjusting to taste.
Step 3
Shape the mixture into 8 equal-sized crab cakes (about 7-8 cm in diameter and 2 cm thick). Place them on a plate or tray and refrigerate for 30 minutes to help them hold their shape.
Step 4
Spread the remaining 60 grams of panko breadcrumbs in a shallow dish. Gently press each crab cake into the breadcrumbs to coat both sides evenly.
Step 5
In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and foamy, add the crab cakes in a single layer. Cook in batches if necessary to avoid overcrowding the pan.
Step 6
Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy. Gently flip them using a spatula to prevent them from breaking apart.
Step 7
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Step 8
Serve the crab cakes hot with your choice of dipping sauce (like tartar sauce or a zesty aioli) and a wedge of lemon on the side.
Nutrition Facts
| Serving size | (796.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1735.6 |
| Total Fat 92.1g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 518.7mg | 0% |
| Sodium 4571.3mg | 0% |
| Total Carbohydrate 111.8g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 10.4g | |
| Protein 115.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 437.7mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 1892.1mg | 0% |
Source of Calories