Crab Cakes with Garlic Mayonnaise
Golden, crispy, and packed with fresh seafood flavor, these Crab Cakes with Garlic Mayonnaise are a must-try for any seafood lover. Made with tender lump crab meat, a touch of Dijon mustard, and fresh parsley, these restaurant-quality crab cakes are both flavorful and easy to make at home. The secret to their rich taste lies in the perfect balance of seasoning and the gentle mixing technique, ensuring the crab meat remains the star. Paired with a creamy, garlicky mayonnaise featuring a hint of lemon, this dish is elevated to gourmet status. Perfect for an elegant appetizer or a satisfying main course, these crab cakes are best served warm with a side of lemon wedges and a sprinkle of fresh herbs. Ready in just 35 minutes and ideal for entertaining, this seafood classic is as impressive as it is delicious!
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Recipe Information
Ingredients
- 450 grams Lump crab meat
- 120 grams Breadcrumbs
- 2 large Eggs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 5 ml Worcestershire sauce
- 30 grams Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 ml Vegetable oil
- 120 grams Mayonnaise (for garlic mayonnaise)
- 2 cloves Garlic, minced
- 10 ml Lemon juice
- 0.25 teaspoon Salt (for garlic mayonnaise)
Instructions
In a large mixing bowl, combine the lump crab meat, breadcrumbs, beaten eggs, mayonnaise, Dijon mustard, Worcestershire sauce, chopped parsley, salt, and black pepper. Mix gently until just combined, being careful not to break apart the crab meat too much.
Form the mixture into 8 evenly-sized crab cakes, about 2.5 cm thick. Place them on a sheet of parchment paper and refrigerate for 20 minutes to help them hold their shape.
While the crab cakes are chilling, prepare the garlic mayonnaise. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and salt until smooth. Cover and refrigerate until ready to serve.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the crab cakes in batches, making sure not to overcrowd the pan.
Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked crab cakes to a plate lined with paper towels to remove any excess oil.
Serve the crab cakes warm with a dollop of garlic mayonnaise on the side. Garnish with additional chopped parsley and lemon wedges if desired.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1706 mg | 74% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 574 mg | 12% | |
*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.
