Broiled Crab Cakes
Elevate your seafood experience with these golden, flavorful Broiled Crab Cakes, a perfect combination of simplicity and indulgence. Made with tender lump crab meat, a hint of Old Bay seasoning, and a touch of Dijon mustard, these crab cakes strike the perfect balance between savory and zesty. Thanks to a quick broil under high heat, they develop a beautifully crisp exterior while staying moist and tender inside. Finely chopped fresh parsley and green onions provide a fresh, herby brightness, while buttery panko breadcrumbs add a subtle crunch. Ready in just 30 minutes, these crab cakes are ideal for weeknight dinners or elegant entertaining. Serve them warm with a squeeze of lemon or your favorite dipping sauce for an irresistible dish that seafood lovers won’t be able to resist.
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Recipe Information
Ingredients
- 16 oz Lump Crab Meat
- 0.5 cup Panko Breadcrumbs
- 0.25 cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1.5 tsp Old Bay Seasoning
- 1 large Egg
- 2 tbsp Fresh Parsley
- 2 stalks Green Onion
- 2 tsp Fresh Lemon Juice
- 2 tbsp Butter
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Instructions
Preheat your oven’s broiler and adjust the oven rack to the top position, about 6 inches away from the heat source.
In a large mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, fresh lemon juice, salt, and black pepper. Mix until smooth.
Finely chop the parsley and green onions, then fold them into the mixture.
Gently add the lump crab meat to the mixture, taking care not to break it apart too much. Sprinkle in the panko breadcrumbs and fold everything together until just combined.
Form the mixture into 8 equal patties, about 3 inches wide and 1 inch thick. Place the crab cakes on a greased baking sheet or a broiler-safe dish.
Melt the butter and brush it generously over the tops of each crab cake.
Place the crab cakes under the broiler and cook for 8-10 minutes, or until golden brown on top and heated through. Watch closely to prevent them from burning.
Remove the crab cakes from the oven and let them rest for 2 minutes before serving.
Serve warm with lemon wedges, tartar sauce, or your favorite dipping sauce.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
