Crab Cakes
Super loaded with lump crab meat, these crispy pan-fried crab cakes have a Panko-coated exterior and are easy to make at home!
Servings: 4 servings
Ingredients
For the Crab Cakes
- 2 large eggs
- 4 finely chopped green onions about ½ cup
- 1 finely diced celery stalk about ⅓ cup
- 1 tablespoon finely chopped fresh parsley
- 3 tablespoons plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons Old Bay Seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ⅛ teaspoon cayenne pepper
- 2 to 4 tablespoons dry breadcrumbs divided
- 1 pound lump crab meat picked over to remove shells
- ½ cup Panko breadcrumbs
- ¼ cup canola oil or grapeseed oil or similar neutral cooking oil
For the Dipping Sauce (Optional):
- ½ cup nonfat plain Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Pinch kosher salt
- 2 to 3 dashes hot sauce optional
- ½ tablespoon chopped fresh parsley cilantro or basil (optional)
Instructions
- To keep the crab cakes warm between batches, preheat the oven to 250°F.
- In a large bowl, beat the eggs. Add the green onions, celery, parsley, yogurt (or mayo), Dijon, Worcestershire, Old Bay, salt, black pepper, cayenne, and 2 tablespoons of the dry breadcrumbs. Stir to combine.
- Add the crab meat. Fold it in gently, being careful not to break up the meat too much.
- Judge the consistency; if the mixture is too wet and loose to form into patties, add 1 to 2 more tablespoons of the dry breadcrumbs as needed.
- Spread the Panko breadcrumbs into a wide, shallow bowl.
- Shape the crab mixture into 8 patties. Lightly coat in the Panko breadcrumbs, transferring them to a parchment-lined baking sheet as you go. Refrigerate for 30 minutes.
- Make the dipping sauce: stir together the yogurt, lemon juice, Dijon, salt, hot sauce, and parsley. Refrigerate until ready to serve.
- Line a large plate with paper towels and set near the stove. In a large nonstick skillet, heat 2 tablespoons of the oil over medium high heat. Once the oil is hot (but not smoking), carefully lower in the crab cakes in a single layer, ensuring they do not touch. Cook until golden on the first side, 3 to 4 minutes, then flip and continue cooking on the other side until golden and crisp, 3 to 4 minutes more. Transfer to the paper towel lined plate.
- Repeat with the remaining crab cakes, transferring them to the oven to keep warm as desired. Serve with the dipping sauce.
Notes
- TO STORE: Refrigerate leftover crab cakes in an airtight container for up to 2 days.
- TO REHEAT: Warm leftovers in a 300ºF oven or in a skillet over medium-low heat. You can also eat them cold or at room temperature.
- TO FREEZE: Store cooked or uncooked crab cakes in the freezer for up to a month. Thaw in the refrigerator and either reheat them or cook them according to the recipe instructions.
Nutrition
Serving: 2(of 8)Calories: 337kcalCarbohydrates: 14gProtein: 30gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 131mgPotassium: 454mgFiber: 1gSugar: 3gVitamin A: 450IUVitamin C: 14mgCalcium: 158mgIron: 3mg
