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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!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Appetizer
Cuisine: American
Keyword: 20 minutes, canned crab, crispy
Servings: 5 crab cakes
Calories: 124kcal
Author: Jennifer Debth
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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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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