Crab Cakes

By Ellie

4 Person

30 Minutes

155 Calories

These Crab Cakes are made from scratch, with plenty of lump crab meat and just enough flavoring and ingredients to hold it all together.

Ingredients

tartar sauce for serving
8 oz. pasteurized lump crab meat (I buy this in the refrigerated section)
1/4 cup panko bread crumbs
1/4 tsp. old bay seasoning
1/2 tsp. worcestershire sauce
2 tbsp. egg white
1/2 tsp. dijon mustard
1/8 tsp. pepper
1/8 tsp. salt
1/8 tsp. red pepper flakes
1 clove garlic minced
1/4 cup sliced scallion
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 tbsp. olive oil + extra for frying

Method

01

Heat a nonstick skillet over medium heat and add 1 tbsp olive oil to the pan. Add the celery, bell pepper, scallion, garlic, red pepper flakes, salt, and pepper. Cook for 7-8 minutes, until the vegetables are soft. Transfer the mixture to a bowl.
02

Add the mustard, egg white, worcestershire, and old bay to the vegetables, and mix well. Add the bread crumbs and mix again.
03

Place the crab meat in a paper towel and gently squeeze to absorb excess moisture. This step prevents the crab cake from being heavy or soggy in the middle.
04

Gently fold the crab meat into the vegetable mixture, making sure you don’t overstir the crab to the point where the morsels fall apart.
05

Divide the crab mixture into 4 portions and shape them into patties, pressing them firmly.
06

Heat a nonstick skillet over medium high heat and add just enough olive oil to coat the bottom of the pan. Fry the crab cakes on each side for about 2-3 minutes, until golden.
07

Serve with tartar sauce and lemon wedges, if desired. Enjoy!

Related Tags

Crab Cakes

4.7

( By Ellie )

These Crab Cakes are made from scratch, with plenty of lump crab meat and just enough flavoring and ingredients to hold it all together.

01 Information

Grade easy
Serving 4 servings
Calorie 155 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

tartar sauce for serving

8 oz. pasteurized lump crab meat (I buy this in the refrigerated section)

1/4 cup panko bread crumbs

1/4 tsp. old bay seasoning

1/2 tsp. worcestershire sauce

2 tbsp. egg white

1/2 tsp. dijon mustard

1/8 tsp. pepper

1/8 tsp. salt

1/8 tsp. red pepper flakes

1 clove garlic minced

1/4 cup sliced scallion

1/4 cup chopped bell pepper

1/4 cup chopped celery

1 tbsp. olive oil + extra for frying

03 Method

Step 1

Heat a nonstick skillet over medium heat and add 1 tbsp olive oil to the pan. Add the celery, bell pepper, scallion, garlic, red pepper flakes, salt, and pepper. Cook for 7-8 minutes, until the vegetables are soft. Transfer the mixture to a bowl.

Step 2

Add the mustard, egg white, worcestershire, and old bay to the vegetables, and mix well. Add the bread crumbs and mix again.

Step 3

Place the crab meat in a paper towel and gently squeeze to absorb excess moisture. This step prevents the crab cake from being heavy or soggy in the middle.

Step 4

Gently fold the crab meat into the vegetable mixture, making sure you don’t overstir the crab to the point where the morsels fall apart.

Step 5

Divide the crab mixture into 4 portions and shape them into patties, pressing them firmly.

Step 6

Heat a nonstick skillet over medium high heat and add just enough olive oil to coat the bottom of the pan. Fry the crab cakes on each side for about 2-3 minutes, until golden.

Step 7

Serve with tartar sauce and lemon wedges, if desired. Enjoy!

04 Author