Crab Cake Recipe
I'll show you how to make light and crispy crab cakes with step by step instructions for perfect results, every time.
Servings: 4
Ingredients
- 12 ounces crab meat
- 1/2 cup mayonnaise
- 1 large egg
- 1/2 cup panko bread crumbs
- 1/2 cup celery hearts, finely minced
- 1/4 cup red onion, finely minced
- 1 Tbsp finely snipped chives
- 1 tsp yellow mustard
- 1 tsp Old Bay seasoning
- 1/2 tsp each, salt and fresh cracked black pepper
- several shakes of Tabasco hot sauce
salad
- 4 cups fresh salad greens
- 16 cherry tomatoes, cut in half or quarters
- 1/3 cup red onion slivers
- olive oil and vinegar
garnish
- lemon wedges
- remoulade sauce, recipe here
Instructions
- Preheat oven to 350F
- Drain any excess moisture from your crab. Be careful not to break it apart. I like to turn it out onto several layers of paper towels and pat dry.
- Mix all of the crab cake ingredients except the crab, in a bowl. Get everything blended well.
- Fold in the crab meat. Do this gently so you keep chunks of crab intact.
- Use an ice cream scoop or 1/4 cup measure to portion out crab cakes. Chill until ready to cook. Why chill? Crab cake mixtures can be delicate, and refrigeration helps the ingredients bind together so they won't fall apart when you cook them.
- Heat butter and oil in a large skillet and brown the crab cakes on both sides until golden. I flatten my cakes with the back of my spatula as I add them to the pan. Brown in batches do you don't crowd your pan and add more oil and butter if necessary.
- Once all your cakes are golden on both sides, place them on a baking sheet and finish cooking in the oven. They will take about 12-15 minutes to cook through. The cakes should register 165F in the middle.
- While the cakes are baking divide the salad greens between 4 plates. Top with cherry tomatoes and sliced onion. Drizzle lightly with olive oil and vinegar.
- Top each salad with 2 hot crab cakes. Serve with lemon wedges and remoulade sauce, or tartar sauce.
Nutrition
Calories: 430 kcal · Carbohydrates: 7 g · Protein: 19 g · Fat: 36 g · Saturated Fat: 7 g · Polyunsaturated Fat: 14 g · Monounsaturated Fat: 14 g · Trans Fat: 0.2 g · Cholesterol: 102 mg · Sodium: 1263 mg · Potassium: 489 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 1084 IU · Vitamin C: 33 mg · Calcium: 79 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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