Description
This classic Crab Cakes recipe offers a deliciously crispy crust and tender, flavorful interior featuring fresh crab meat, red bell peppers, chives, and a tangy mayonnaise-Dijon mustard dressing. Perfectly pan-fried to golden perfection, these crab cakes make an elegant appetizer or main course.
Ingredients
Scale
Crab Cake Mixture
- ½ pound crab meat
- 1 cup panko bread crumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup red bell peppers, finely diced
- 2 tablespoons minced red onions
- 1 tablespoon chopped chives
Coating and Cooking
- ½ cup panko bread crumbs
- 2 tablespoons vegetable oil
- 1 lemon, cut into 8 wedges
Instructions
- Make Crab Mixture: Combine the crab meat, 1 cup panko bread crumbs, egg, mayonnaise, Dijon mustard, kosher salt, black pepper, finely diced red bell peppers, minced red onions, and chopped chives in a medium bowl. Mix gently until just combined.
- Form the Patties: Divide the crab mixture into four portions, each about ½ cup packed or 4 ounces. Shape each portion into compact cakes about 3 inches wide and 1 inch thick.
- Bread Crumb Coating: Place the remaining ½ cup of panko bread crumbs in a shallow bowl. Gently press each crab cake into the bread crumbs to coat both sides evenly.
- Cook the Cakes: Heat a large nonstick sauté pan over medium heat. Add the vegetable oil and once it is hot, carefully place the crab cakes in the pan. Cook for about 5 minutes on each side until the crab cakes are golden brown and crispy on the outside.
- To Serve: Transfer the crab cakes to a serving plate and garnish with lemon wedges. Serve immediately with your choice of dipping sauce or a fresh salad.
Notes
- For best results, store the formed patties in an airtight container in the refrigerator for up to 1 day before coating and frying.
- If you want extra crispy crab cakes, broil them for a few minutes after reheating to revive the crust.
- Substitute mayonnaise with Greek yogurt for a lighter option.
- Use gluten free panko breadcrumbs to make the recipe gluten free.
- Leftover crab cakes freeze well; reheat thoroughly before serving.
Nutrition
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
