Crab Cakes with Green Onions
Dive into the coastal-inspired flavors of these tender, golden-brown Crab Cakes with Green Onions, a simple yet elegant dish perfect for any occasion. Packed with sweet lump crab meat and the fresh crunch of finely chopped green onions, these cakes are bound together with creamy mayonnaise, zesty Dijon mustard, and a hint of Old Bay seasoning for that quintessential seafood kick. A quick chill in the fridge ensures they hold their shape, while a light fry in vegetable oil creates a crispy crust that gives way to a melt-in-your-mouth interior. Serve these delectable crab cakes with a squeeze of fresh lemon for a zesty finish, and enjoy a dish that's as easy to prepare as it is to savor. Ready in just 35 minutes, these crab cakes are ideal for a quick weeknight dinner or an impressive appetizer at your next gathering.
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Recipe Information
Ingredients
- 340 grams Lump crab meat
- 3 stalks Green onions, finely chopped
- 120 grams Breadcrumbs
- 60 grams Mayonnaise
- 1 large Egg
- 15 grams Dijon mustard
- 10 milliliters Lemon juice
- 5 milliliters Worcestershire sauce
- 5 grams Old Bay seasoning
- 2 grams Salt
- 1 gram Black pepper
- 15 milliliters Vegetable oil
- 2 pieces Optional: lemon wedges for serving
Instructions
In a large mixing bowl, combine the crab meat, green onions, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix gently to avoid breaking up the crab meat too much.
Form the mixture into 8 equal-sized patties, about 2.5 cm thick. Place them on a tray lined with parchment paper or wax paper.
Cover the tray loosely with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This helps them firm up and hold their shape while cooking.
Heat the vegetable oil in a large, non-stick skillet over medium heat.
Once the oil is hot, add the crab cakes to the skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
Cook the crab cakes for 3–4 minutes on each side, or until they develop a golden-brown crust and are heated through. Avoid flipping them too often to prevent breaking.
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Optional: serve the crab cakes with lemon wedges for an added zesty flavor.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 5365 mg | 233% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.9 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 373 mg | 29% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1491 mg | 32% | |
*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.
