Easy Crab Cakes
An easy crab cake recipe for people who want to taste crab not fillers in their crab cakes!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
- 1 cup panko breadcrumbs
- 1 pound lump crab meat
- 1 large egg lightly beaten
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice ideally fresh
- 1 teaspoon hot sauce such as Tobasco original
- 2 green onions finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 recipe Remoulade Sauce for serving, optional
Set up your breading station: Line a platter or baking sheet with parchment paper and spread panko breadcrumbs onto a medium plate.
Place crab in a medium bowl. In a separate bowl, whisk together first 5 ingredients (egg through green onions). Gently fold egg mixture into crab meat until fully combined.
Scoop out 1/3 to 1/2-cup of the mixture and shape into a 1/2-inch thick crab cake. Gently coat the crab cake in panko breadcrumbs and place on prepared platter or baking sheet. Repeat with remaining mixture.
Heat olive oil and butter in a heavy skillet (ideally cast iron) over medium heat until sizzling. Add crab cakes and cook 4-5 minutes, gently press down on the tops with a spatula to flatten them slightly. Gently flip and cook 4-5 minutes more, until golden brown; if they crumble a little on the flip, gently press them back together with your spatula.
Serve hot with Remoulade Sauce.
Calories: 326kcal | Carbohydrates: 11g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 1216mg | Potassium: 294mg | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 10.8mg | Calcium: 91mg | Iron: 1.7mg