Crab Cakes with Orange Mayonnaise
Elevate your seafood game with these irresistible Crab Cakes with Orange Mayonnaise, a perfect blend of crispy golden crust and tender crabmeat goodness. This recipe combines flavorful lump crabmeat, zesty lemon juice, fresh parsley, and a hint of Old Bay seasoning for a classic taste, while panko breadcrumbs add the perfect crunch. The pièce de résistance is the luscious orange mayonnaise, infused with bright citrus juice and zest, offering a refreshing twist to the traditional pairing. Perfect as an appetizer or a light main course, these crab cakes are quick to whip up with just 20 minutes of prep time and come together beautifully with a crisp pan-fried finish. Serve them warm, garnished with fresh herbs or orange wedges, for a dish that’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 450 grams Lump crabmeat
- 120 grams Panko breadcrumbs
- 60 grams Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 Eggs
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 3 tablespoons Olive oil
- 2 tablespoons Orange juice
- 1 teaspoon Orange zest
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, gently combine the lump crabmeat, 60 grams of panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, lemon juice, parsley, salt, and black pepper. Be careful not to overmix, so the crabmeat remains in chunks.
Shape the mixture into 8 equal-sized patties (about 2 inches in diameter). Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
While the crab cakes chill, prepare the orange mayonnaise by mixing the remaining mayonnaise with orange juice and orange zest in a small bowl. Cover and refrigerate until ready to serve.
After chilling, coat each crab cake in the remaining panko breadcrumbs, pressing gently to adhere.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, fry the crab cakes in batches for about 3 minutes per side, or until golden brown and heated through.
Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
Serve the crab cakes warm with a dollop of orange mayonnaise on the side. Garnish with extra parsley or a wedge of orange if desired.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 7713 mg | 335% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 12.6 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 452 mg | 35% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1718 mg | 37% | |
*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.
