Crab Cakes with Cilantro Mayonnaise
Elevate your seafood game with these irresistibly crisp and golden crab cakes paired with a zesty cilantro mayonnaise that steals the spotlight. Made with sweet, fresh crab meat and perfectly seasoned with Dijon mustard, fresh parsley, and a splash of lemon juice, these crab cakes are lightly coated in panko breadcrumbs for an ultra-crunchy finish. The accompanying cilantro mayonnaise, infused with fresh cilantro, garlic, a hint of lime, and a touch of cayenne for a subtle kick, adds the perfect creamy complement. Ready in just 30 minutes, this easy yet elegant recipe is ideal for special occasions or a flavorful weeknight treat. Serve these savory crab cakes with a crisp salad or atop a bed of greens for a seafood dish that’s sure to impress!
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Recipe Information
Ingredients
- 1 lb Fresh crab meat
- 1 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 large Egg
- 2 tbsp Green onions, finely chopped
- 2 tbsp Fresh parsley, finely chopped
- 1 tbsp Fresh lemon juice
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Fresh cilantro leaves, finely chopped
- 0.5 cup Additional mayonnaise (for cilantro mayonnaise)
- 1 clove Garlic, minced
- 1 tbsp Fresh lime juice
- 0.125 tsp Cayenne pepper
Instructions
In a large mixing bowl, combine crab meat, 1/2 cup of panko breadcrumbs, mayonnaise, Dijon mustard, egg, green onions, parsley, lemon juice, paprika, salt, and black pepper. Mix gently to avoid breaking up the crab meat too much.
Divide the mixture into 8 equal portions and shape each portion into a patty about 3 inches in diameter.
Place the remaining 1/2 cup of panko breadcrumbs on a plate. Gently press each crab cake into the breadcrumbs to coat evenly on both sides.
In a large skillet, heat olive oil over medium heat. Fry the crab cakes in batches for 3 to 4 minutes per side, or until golden brown and crispy. Transfer to a paper-towel-lined plate to drain excess oil.
To make the cilantro mayonnaise, combine cilantro, additional mayonnaise, garlic, lime juice, and cayenne pepper in a small bowl. Stir until evenly mixed.
Serve the crab cakes warm with the cilantro mayonnaise on the side for dipping or drizzled on top.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 463 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.
