Deviled Crab Cakes
Crispy, golden, and bursting with flavor, these Deviled Crab Cakes are the ultimate blend of coastal comfort and zesty heat. Made with sweet lump crab meat, a hint of Old Bay seasoning, and a touch of Dijon mustard and hot sauce, these patties deliver a perfect balance of savory spice and rich seafood goodness. Incorporating fresh parsley and green onions ensures every bite is bright and herbaceous, while panko breadcrumbs provide a satisfying crunch. These crab cakes come together in just 35 minutes and are lightly fried to perfection, making them an impressively quick yet elegant appetizer or main course. Serve them warm with lemon wedges for a vibrant finish, or pair with a spicy aioli for an indulgent dipping experience. Perfect for seafood lovers or anyone looking to elevate dinner with a taste of the coast, these Deviled Crab Cakes are sure to become a favorite!
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 1 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 Egg
- 1 teaspoon Hot sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Green onion, finely sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Vegetable oil
- 4 Lemon wedges (for serving)
Instructions
In a large mixing bowl, add the crab meat, making sure that it is free of any shells.
Add the panko breadcrumbs, mayonnaise, Dijon mustard, egg, hot sauce, Worcestershire sauce, Old Bay seasoning, chopped parsley, green onion, salt, and black pepper to the bowl.
Gently mix everything together, being careful not to break up the crab meat too much. The mixture should hold together when formed into a patty. If it feels too wet, add a little more panko, one tablespoon at a time.
Divide the crab mixture into 8 equal portions and shape each portion into a patty, about 3 inches wide and 1 inch thick. Place the patties on a plate or sheet pan and refrigerate for 15 minutes to help them firm up.
In a large skillet, heat the vegetable oil over medium heat until shimmering.
Carefully add the crab cakes to the skillet in a single layer, making sure not to overcrowd the pan. Cook in batches if necessary.
Fry the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer the finished crab cakes to a plate lined with paper towels to drain any excess oil.
Serve the crab cakes warm with lemon wedges on the side. Optionally, pair with a tartar sauce or spicy aioli for dipping.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 35.3 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 10.6 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 455 mg | 35% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2137 mg | 45% | |
*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.
