Cranberry Crab Cakes
Transform your seafood dinners with these irresistible Cranberry Crab Cakes—a delightful twist on a classic! These golden, pan-seared patties combine tender, flaky lump crab meat with the surprising sweetness of dried cranberries for a flavor-packed dish. Enhanced with a touch of Dijon mustard, zesty lemon juice, and bold Old Bay seasoning, these crab cakes offer a perfect balance of savory and sweet. Held together with panko breadcrumbs for a light, crisp texture, they’re easy to make and ready in just 35 minutes, making them an elevated yet approachable option for weeknight dinners or special occasions. Serve them with a squeeze of fresh lemon or a dollop of cranberry aioli for a festive finishing touch. Perfect for seafood lovers, these cranberry crab cakes are guaranteed to impress!
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Recipe Information
Ingredients
- 454 g lump crab meat
- 60 g dried cranberries
- 120 g panko breadcrumbs
- 60 g mayonnaise
- 15 g Dijon mustard
- 1 large egg
- 30 g green onions, finely chopped
- 15 ml lemon juice
- 5 g Old Bay seasoning
- 2 g black pepper
- 2 g salt
- 30 ml vegetable oil
Instructions
In a large mixing bowl, combine the lump crab meat, dried cranberries, and panko breadcrumbs. Gently mix to avoid breaking up the crab meat.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, egg, green onions, lemon juice, Old Bay seasoning, black pepper, and salt until fully combined.
Pour the wet mixture into the large mixing bowl with the crab mixture. Gently fold everything together until just combined. Do not overmix.
Form the mixture into 8 evenly-sized patties, about 2.5 cm thick. Place them on a parchment-lined baking sheet and refrigerate for 10–15 minutes to help them firm up.
Heat the vegetable oil in a large, nonstick skillet over medium heat.
Once the oil is heated, gently add the crab cakes to the skillet, 3–4 at a time, ensuring not to overcrowd. Sear for 3–4 minutes on each side, or until golden brown and heated through.
Use a spatula to carefully remove the crab cakes from the skillet. Place them on a paper towel-lined plate to absorb excess oil.
Serve the cranberry crab cakes warm with a wedge of lemon on the side or a dollop of tartar or cranberry aioli.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 4630 mg | 201% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 53.3 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 425 mg | 33% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1829 mg | 39% | |
*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.
