Creamy Crab Cakes
Indulge in the irresistible flavors of these Creamy Crab Cakes, a seafood lover's dream! Made with tender lump crab meat and a hint of zesty lemon juice, these golden-brown patties boast a perfect blend of creamy mayonnaise, tangy Dijon mustard, fresh parsley, and a touch of spice from paprika and garlic powder. A quick chill in the fridge ensures the crab cakes hold their shape beautifully, while pan-frying creates a crispy exterior that’s pure perfection. With just 20 minutes of prep and a short cook time, this easy recipe is ideal for both weeknight dinners and elegant entertaining. Serve them warm with a drizzle of your favorite dipping sauce or alongside a crisp salad for a meal that’s sure to impress. Perfectly crispy, flavorful, and satisfying, these Creamy Crab Cakes will become your go-to seafood classic!
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Recipe Information
Ingredients
- 450 grams Lump crab meat
- 120 grams Plain breadcrumbs
- 80 grams Mayonnaise
- 15 grams Dijon mustard
- 1 large Egg
- 15 grams Fresh parsley, finely chopped
- 25 grams Green onion, finely chopped
- 3 grams Garlic powder
- 2 grams Paprika
- 5 milliliters Worcestershire sauce
- 10 milliliters Lemon juice
- 60 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, green onion, garlic powder, paprika, Worcestershire sauce, and lemon juice until just incorporated. Be careful not to break apart the crab too much.
Divide the mixture into 6 equal portions and shape each one into a patty that is about 2 cm thick.
Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to allow them to firm up and make them easier to handle during cooking.
Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet, being sure not to overcrowd the pan.
Cook the crab cakes for 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to avoid burning.
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Serve the crab cakes warm with your favorite dipping sauce, a wedge of lemon, or a fresh salad on the side.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 3300 mg | 143% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.4 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 624 mg | 48% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2229 mg | 47% | |
*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.
