Crab Cakes Recipe
These moist, meaty, tangy, savory, perfectly cooked crab cakes will soon become your favorite, quick seafood dish to serve as an appetizer, a main course, or just to impress your friends and family!
Ingredients
- 16 ounces lump crab meat
- 1/3 cup mayo I used reduced fat olive oil mayo
- 1 large egg whisked
- 1 egg white whisked
- 2 tablespoons dijon mustard
- 2 teaspoons worcestershire sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 cup panko bread crumbs
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh baby dill
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon coarsely cracked black pepper or to taste (use only 1/8 teaspoon if using ground black pepper)
- olive oil
- tartar sauce/crab cake sauce for serving
Instructions
- In a medium bowl combine all ingredients except tartar sauce. Stir thoroughly.
- Drizzle a bit of olive oil into a skillet over medium heat.
- Scoop crab mixture using an ice cream scoop. Form into a patty (less than 1/2 inch thick), then place in oiled skillet.
- Cook in pan 4-5 minutes on each side until browned and crisp on the outsides. If outside is getting too browned before the center cooks through, just turn the heat down a bit. Repeat with remaining crab mixture.
- Serve warm with tartar sauce for dipping.
Notes
These moist, meaty, tangy, savory, perfectly cooked crab cakes will soon become your favorite, quick seafood dish to serve as an appetizer, a main course, or just to impress your friends and family!