Savannah Crab Cakes
Savannah Crab Cakes are a coastal-inspired delight that brings the taste of the sea right to your table. Made with succulent fresh lump crab meat and a delicate blend of flavors from Dijon mustard, Old Bay seasoning, and a touch of lemon juice, these golden-brown patties are irresistibly crisp on the outside yet tender and flaky on the inside. The addition of fresh parsley and green onion adds a bright, herbaceous note, while panko breadcrumbs provide the perfect crunch. Quick and easy to prepare in just 30 minutes, these crab cakes are ideal for a crowd-pleasing appetizer, a light entrée, or a sophisticated dinner party dish. Serve them with a dollop of tartar sauce or a spritz of lemon for a taste experience that captures the essence of Southern coastal cuisine. Perfect for seafood lovers and fans of bold, fresh flavors!
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Recipe Information
Ingredients
- 16 oz fresh lump crab meat
- 1 cup panko breadcrumbs
- 0.333 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp Old Bay seasoning
- 2 tbsp fresh parsley, chopped
- 2 tbsp green onion, finely chopped
- 1 egg, lightly beaten
- 1 tbsp lemon juice
- 3 tbsp olive oil or vegetable oil (for frying)
Instructions
Drain any excess liquid from the crab meat and pick through it to remove any shells or cartilage. Gently pat dry with a paper towel; do not shred the crab meat.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onion, and the beaten egg. Mix until well combined.
Fold in the crab meat and 3/4 cup of the panko breadcrumbs. Mix gently to avoid breaking up the crab meat too much. The mixture should hold together but still be moist.
Using your hands, form the mixture into 8 evenly-sized patties, about 3 inches in diameter. Lightly coat the outside of each patty with the remaining 1/4 cup of panko breadcrumbs.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the crab cakes in batches (do not overcrowd the pan). Cook for 3-4 minutes on each side or until golden brown and crispy.
Transfer the cooked crab cakes onto a plate lined with paper towels to drain excess oil.
Serve warm with tartar sauce, a squeeze of fresh lemon, or your favorite dipping sauce.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 3448 mg | 150% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 392 mg | 30% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1806 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.
