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
- 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
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!
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