Description
These crispy and flavorful crab cakes are made with fresh crab meat, seasoned with Dijon mustard, bell peppers, and fresh herbs, then coated in crunchy panko breadcrumbs and pan-fried to golden perfection. Perfect as an appetizer or main course served with lemon wedges and your favorite sauce.
Ingredients
Units
Scale
Main Ingredients
- 1/2 pound crab meat
- 1 1/2 cup panko bread crumbs, divided
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup red bell peppers, finely diced
- 2 tablespoons minced red onions
- 1 tablespoon chopped chives
- 2 tablespoons vegetable oil
- 1 lemon, cut into 8 wedges
Instructions
- Make Crab Mixture: In a medium bowl, combine the crab meat, 1 cup of panko bread crumbs, egg, mayonnaise, Dijon mustard, kosher salt, black pepper, finely diced red bell peppers, minced red onions, and chopped chives. Mix gently until all ingredients are evenly incorporated without breaking up the crab meat too much.
- Form the Patties: Divide the crab mixture into four equal portions, approximately ½ cup or 4 ounces each. Shape each portion into a compact round cake about 3 inches in diameter and 1 inch thick, ensuring they hold together well.
- Bread Crumb Coating: Pour the remaining ½ cup panko bread crumbs into a shallow bowl. Gently press each crab cake into the breadcrumbs on all sides to create an even coating that will crisp up when cooked.
- Cook the Cakes: Heat a large nonstick sauté pan over medium heat and add the vegetable oil. Once the oil is hot but not smoking, carefully place the crab cakes in the pan. Cook each side for about 5 minutes or until the crust is golden brown and crispy, flipping gently to avoid breaking the cakes.
- To Serve: Transfer the cooked crab cakes to a serving plate. Garnish with lemon wedges and serve immediately with your choice of dipping sauce or tartar sauce.
Notes
- Make ahead: You can prepare and form the patties up to 1 day in advance. Store them in an airtight container in the refrigerator without the breadcrumb coating; add the coating just before cooking.
- Storing: Refrigerate cooked crab cakes in an airtight container for up to 2 days.
- Reheating: Reheat crab cakes in the microwave on high in 15-30 second increments until warm. Alternatively, bake at 350ºF (177ºC) until heated through and broil briefly to restore crispiness.
- For extra flavor, add a pinch of Old Bay seasoning or smoked paprika to the crab mixture.
- Use fresh crab meat for best texture and taste, avoiding canned or imitation crab.
Nutrition
- Serving Size: 1 crab cake
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 90 mg
