Crab Cake Recipe
This Crab Cake Recipe is light, fresh, crispy, and paired with a creamy crab cake sauce. Ready in under 20 minutes, making it the perfect appetizer for any get-together!
Servings: 5 crab cakes
Calories: 124kcal
Equipment
Ingredients
- 1/4 cup mayonnaise
- 1 large egg yolk
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon hot sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 (6 oz) cans crab drained VERY well
- 1 green onion sliced (white and light green parts only)
- 1/2 cup panko
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Tartar sauce for serving
- Remoulade or Crab Cake Sauce for serving
Instructions
- In a medium size bowl, mix together mayonnaise, egg yolk, dijon mustard, Worcestershire sauce, yellow mustard, hot sauce, garlic powder, and salt until fully incorporated.
- Stir in the crab, onion, and panko until well combined.
- Use an ice cream scoop or a 1/4 cup measuring cup to evenly scoop the mixture into 5 rounds onto a plastic cutting board.
- Use your hands to gently press them into patties. Set aside.
- In large non-stick pan, heat olive oil and butter over medium/medium high heat.
- Place patties in pan.
- Brown on each side, about 2-4 minutes per side.
- Drain on paper towels and serve with sauce of choice like a remoulade or tartar sauce!
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Video
Nutrition
Serving: 1crab cake | Calories: 124kcal | Carbohydrates: 6g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 433mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg