Mikes Maine Crab Cakes
Dive into the flavors of coastal New England with Mike’s Maine Crab Cakes, a classic recipe bursting with fresh lump crab meat and seasoned to perfection. These golden, crispy crab cakes are bound together with a delicate blend of panko breadcrumbs, Dijon mustard, and a touch of Old Bay seasoning, letting the sweet, tender crab shine as the star of the dish. With a quick preparation time of just 20 minutes, these crab cakes are pan-fried to create a perfectly crunchy exterior while remaining moist and flaky on the inside. Garnished with fresh parsley and a squeeze of lemon juice, they’re ideal as an appetizer or main course. Serve alongside lemon wedges and your favorite dipping sauce—try a zesty lemon aioli or traditional tartar sauce—for an authentic seafood experience. Perfect for dinner parties, elegant appetizers, or even weeknight meals, these crab cakes are a must-try for seafood lovers.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 lb Fresh lump crab meat
- 1 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 Egg
- 2 tbsp Fresh parsley, finely chopped
- 1 tbsp Lemon juice
- 1 tsp Old Bay seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Vegetable oil (for frying)
- 4 Lemon wedges (for garnish)
Instructions
In a large mixing bowl, gently pick through the lump crab meat to remove any shells, being careful to keep the crab meat intact.
Add the panko breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, lemon juice, Old Bay seasoning, salt, and black pepper to the bowl with the crab meat.
Using a spatula or your hands, gently mix the ingredients until just combined. Be careful not to overmix to preserve the crab's texture.
Divide the mixture into 8 equal portions and shape each portion into a round, flat patty approximately 1 inch thick.
Place the patties on a baking sheet lined with parchment paper and refrigerate for 15 minutes to help them firm up.
In a large skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking.
Working in batches, gently add the crab cakes to the skillet, being careful not to overcrowd the pan.
Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy. Carefully remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the crab cakes immediately with lemon wedges on the side for garnish. Pair with your favorite dipping sauce, such as lemon aioli or tartar sauce.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.6 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 455 mg | 35% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1997 mg | 42% | |
*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.
