Thank You Guys Crab Cakes
Elevate your seafood dinner game with these irresistible "Thank You Guys Crab Cakes." Bursting with the sweet, delicate flavor of lump crabmeat, these golden, pan-fried beauties are perfectly seasoned with Old Bay, fresh parsley, tangy Dijon mustard, and a zesty hint of lemon. A touch of panko breadcrumbs binds them together without overpowering the star ingredient. These crispy-on-the-outside, tender-on-the-inside crab cakes come together in just 30 minutes, making them an ideal option for entertaining or a weeknight treat. Serve them hot alongside your favorite dipping sauce, a squeeze of fresh lemon, or a crisp mixed greens salad for a dish that’s as versatile as it is delicious. Perfect for seafood enthusiasts, this recipe is all about big flavor with minimal fuss—ideal for your next coastal-inspired meal.
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Recipe Information
Ingredients
- 1 pound Lump crabmeat (picked over for shells)
- 0.5 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Green onion (thinly sliced)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 1 large Egg
- 0.25 cup Vegetable oil (for frying)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the mayonnaise, Dijon mustard, chopped parsley, sliced green onion, Old Bay seasoning, lemon zest, lemon juice, egg, salt, and black pepper. Whisk until smooth.
Gently fold in the lump crabmeat and panko breadcrumbs. Be careful not to break up the crabmeat too much. Mix just until combined.
Form the mixture into 8 equal-sized patties, about 2-3 inches in diameter. Place the patties on a plate or baking sheet and refrigerate for 15 minutes. This helps the crab cakes hold their shape during cooking.
Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering but not smoking.
Carefully place the crab cakes in the skillet in a single layer, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crisp.
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Serve hot with your favorite dipping sauce, lemon wedges, or a side of mixed greens.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3260 mg | 142% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 384 mg | 30% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1460 mg | 31% | |
*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.
