Crab Cakes

By Ellie

4 Person

30 Minutes

519 Calories

There's nothing like a batch of homemade Crab Cakes for dinner! Made with real lump crabmeat & fresh veggies, this recipe is simple, quick, and oh so yummy!

Ingredients

Easy Remoulade Sauce

Kosher salt to taste
Splash Worcestershire sauce
1/4 tsp. smoked paprika
1/2 tsp. hot sauce plus more to taste
1 tsp. lemon juice
1 tsp. pickle juice
1 tbsp. relish or chopped dill pickles
1 tbsp. garlic minced
1 tbsp. dijon mustard
2 tbsp. scallions chopped
1/2 cup mayonnaise

Crab Cakes

Lemon wedges for serving
All-purpose flour for dusting
1/3 cup vegetable oil for frying
1/8 tsp. red pepper flakes
1/4 tsp. kosher salt
1 tsp. dijon mustard
2 tsp. lemon juice
1 tbsp. Old Bay seasoning
3 tbsp. mayonnaise
1 egg
1 green onion finely chopped, plus more for garnish
1/4 cup bell pepper chopped
1/3 cup cracker crumbs
8 oz. lump crab meat

Method

01

In a large bowl, mix together all ingredients except flour and oil. Shape crab mixture into patties.
02

Dust patties with flour and place in a single layer on a plate. Chill for 30 minutes in the refrigerator.
03

When ready to cook, heat oil in a large skillet set over medium heat. When the oil is hot, carefully place crab cakes in the pan and fry 2-4 minutes, until golden brown.
04

Carefully flip the crab cakes and fry the other side until golden brown. Transfer to a paper towel-lined plate to drain, then serve with remoulade, chopped green onion, and lemon wedges.
05

Mix all the ingredients above for the remoulade sauce in a medium bowl until well combined. Keep refrigerated until ready to serve.

Related Tags

Crab Cakes

4.4

( By Ellie )

There's nothing like a batch of homemade Crab Cakes for dinner! Made with real lump crabmeat & fresh veggies, this recipe is simple, quick, and oh so yummy!

01 Information

Grade easy
Serving 4 servings
Calorie 519 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Easy Remoulade Sauce

Kosher salt to taste

Splash Worcestershire sauce

1/4 tsp. smoked paprika

1/2 tsp. hot sauce plus more to taste

1 tsp. lemon juice

1 tsp. pickle juice

1 tbsp. relish or chopped dill pickles

1 tbsp. garlic minced

1 tbsp. dijon mustard

2 tbsp. scallions chopped

1/2 cup mayonnaise

Crab Cakes

Lemon wedges for serving

All-purpose flour for dusting

1/3 cup vegetable oil for frying

1/8 tsp. red pepper flakes

1/4 tsp. kosher salt

1 tsp. dijon mustard

2 tsp. lemon juice

1 tbsp. Old Bay seasoning

3 tbsp. mayonnaise

1 egg

1 green onion finely chopped, plus more for garnish

1/4 cup bell pepper chopped

1/3 cup cracker crumbs

8 oz. lump crab meat

03 Method

Step 1

In a large bowl, mix together all ingredients except flour and oil. Shape crab mixture into patties.

Step 2

Dust patties with flour and place in a single layer on a plate. Chill for 30 minutes in the refrigerator.

Step 3

When ready to cook, heat oil in a large skillet set over medium heat. When the oil is hot, carefully place crab cakes in the pan and fry 2-4 minutes, until golden brown.

Step 4

Carefully flip the crab cakes and fry the other side until golden brown. Transfer to a paper towel-lined plate to drain, then serve with remoulade, chopped green onion, and lemon wedges.

Step 5

Mix all the ingredients above for the remoulade sauce in a medium bowl until well combined. Keep refrigerated until ready to serve.

04 Author