Easy Crab Cake

By lihui

4 Person

20 Minutes

326 Calories

I think crab should be the primary flavor in Crab Cakes – not mustard or spices or bread crumbs: crab! Well, crab and a buttery crisp crust. Do you agree? If so, then this easy Crab Cake Recipe is for you! There is one challenge to this lump crab cake recipe: you'll have to be gentle when flipping them – they’re not little hockey pucks, so they require some finesse. But you'll also find them forgiving. Once you add the crab cakes to the pan, gently press down on the tops with a spatula to flatten them slightly and if they crumble a little on the flip, you can gently press them back together with your spatula. You'll get the hang of it, I promise. And the delicately crispy, buttery, crab-forward (is that a thing?) result will be totally worth the effort.

Ingredients

Remoulade sauce for serving, optional
1 tbsp. Butter
1 tbsp. Olive oil
2 Green onions finely chopped
1 tsp. Hot sauce
2 tsp. Lemon juice ideally fresh
1/4 cup Mayonnaise
1 Large egg lightly beaten
1 pound Lump crab meat
1 cup Panko breadcrumbs

Method

01

Set up your breading station: Line a platter or baking sheet with parchment paper and spread panko breadcrumbs onto a medium plate.
02

Place crab in a medium bowl. In a separate bowl, whisk together first 5 ingredients (egg through green onions). Gently fold egg mixture into crab meat until fully combined.
03

Scoop out 1/3 to 1/2-cup of the mixture and shape into a 1/2-inch thick crab cake. Gently coat the crab cake in panko breadcrumbs and place on prepared platter or baking sheet. Repeat with remaining mixture.
04

Heat olive oil and butter in a heavy skillet (ideally cast iron) over medium heat until sizzling. Add crab cakes and cook 4-5 minutes, gently press down on the tops with a spatula to flatten them slightly. Gently flip and cook 4-5 minutes more, until golden brown; if they crumble a little on the flip, gently press them back together with your spatula.
05

Serve hot with Remoulade Sauce.

Related Tags

Easy Crab Cake

3.5

( By lihui )

01 Information

Grade easy
Serving 4 servings
Calorie 326 Kcal
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

Remoulade sauce for serving, optional

1 tbsp. Butter

1 tbsp. Olive oil

2 Green onions finely chopped

1 tsp. Hot sauce

2 tsp. Lemon juice ideally fresh

1/4 cup Mayonnaise

1 Large egg lightly beaten

1 pound Lump crab meat

1 cup Panko breadcrumbs

03 Method

Step 1

Set up your breading station: Line a platter or baking sheet with parchment paper and spread panko breadcrumbs onto a medium plate.

Step 2

Place crab in a medium bowl. In a separate bowl, whisk together first 5 ingredients (egg through green onions). Gently fold egg mixture into crab meat until fully combined.

Step 3

Scoop out 1/3 to 1/2-cup of the mixture and shape into a 1/2-inch thick crab cake. Gently coat the crab cake in panko breadcrumbs and place on prepared platter or baking sheet. Repeat with remaining mixture.

Step 4

Heat olive oil and butter in a heavy skillet (ideally cast iron) over medium heat until sizzling. Add crab cakes and cook 4-5 minutes, gently press down on the tops with a spatula to flatten them slightly. Gently flip and cook 4-5 minutes more, until golden brown; if they crumble a little on the flip, gently press them back together with your spatula.

Step 5

Serve hot with Remoulade Sauce.

04 Author