Pacific Lump Crab Cakes
Delight your taste buds with these Pacific Lump Crab Cakes, a coastal-inspired dish that brings the fresh, sweet flavors of lump crab meat to your table. Lightly seasoned with Old Bay and a hint of Dijon mustard, these tender yet crispy crab cakes are bound together with panko breadcrumbs for the perfect balance of texture. A splash of lemon juice and fresh parsley add a zesty brightness, while a quick pan-sear in olive oil gives them a golden, restaurant-quality crust. Ready in just 30 minutes, these crab cakes are perfect as an elegant appetizer or a comforting main course, especially when served with tangy tartar sauce, creamy lemon aioli, or zesty cocktail sauce. Ideal for seafood lovers, this easy crab cake recipe is your go-to for both casual dinners and special occasions.
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Recipe Information
Ingredients
- 450 grams lump crab meat
- 120 grams panko breadcrumbs
- 60 grams mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 large egg
- 1 tablespoon lemon juice
- 2 tablespoons parsley
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
In a large mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, egg, lemon juice, chopped parsley, Old Bay seasoning, salt, and pepper. Mix until well combined.
Gently fold the lump crab meat into the mixture, being careful not to break up the crab too much.
Add the panko breadcrumbs and gently mix until the mixture just holds together.
Using your hands, form the mixture into 8 evenly-sized patties, about 2.5 inches in diameter and 1 inch thick.
Place the patties on a plate and refrigerate for 15 minutes to allow them to firm up.
Heat the olive oil in a large skillet over medium heat.
Carefully add the crab cakes to the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy.
Place the cooked crab cakes on a plate lined with paper towels to drain any excess oil.
Serve immediately with your choice of dipping sauce, such as tartar sauce, lemon aioli, or cocktail sauce.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.7 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 409 mg | 31% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1773 mg | 38% | |
*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.
