Crab Cakes: An Old Favorite

By
Kevin D. Weeks.
Kevin D. Weeks.
Kevin D. Weeks is a personal chef, cooking instructor, and food writer.
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Updated on 07/21/21
Homemade Crab Cakes With Remoulade
Debbi Smirnoff/E+/Getty Images
Prep: 45 mins
Cook: 5 mins
Total: 50 mins
Servings: 2 servings
Nutrition Facts (per serving)
683 Calories
48g Fat
39g Carbs
27g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 683
% Daily Value*
Total Fat 48g 61%
Saturated Fat 16g 80%
Cholesterol 171mg 57%
Sodium 1151mg 50%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 27g
Vitamin C 46mg 229%
Calcium 208mg 16%
Iron 3mg 17%
Potassium 575mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I have a friend who collects crab cakes. Not literally of course, but he orders crab cakes at every opportunity in a search for the "perfect crab cake." Over the years he has come to a conclusion that most of us would find counter-intuitive - I certainly did. He asserts that not having enough breading in the cake is as much a mistake as too much breading. I eventually decided he was right. However, do make bread crumbs from stale bread, the canned stuff isn't very good.

Ingredients

  • 1/2 pound crab meat, picked over

  • 2/3 cup bread crumbs, divided

  • 1/3 cup mayonnaise

  • 1/2 jalapeño, finely chopped

  • 1/2 lime, zested and juiced

  • 2 tablespoons minced red onion

  • 2 tablespoons minced parsley

  • 1 pinch cayenne pepper

  • 1/4 teaspoon dried thyme

  • 1 pinch salt, to taste

  • 3 tablespoons unsalted butter

Steps to Make It

  1. Gather the ingredients.

  2. Combine all ingredients except 1/3 cup bread crumbs and butter in a bowl and mix thoroughly.

  3. Form mixture into four patties on a sheet of waxed paper.

  4. Sprinkle with half of remaining bread crumbs and pat.

  5. Turn patties over and coat side and edges with remaining bread crumbs.

  6. Refrigerate patties for at least 30 minutes and, if tightly covered as long as overnight.

  7. Heat skillet over medium heat. Add 2 tablespoons butter and swirl to melt. Cook patties until browned on one side, about 3 minutes, flip over and cook the other side until it is browned.

Note: I like serving these topped with Romesco Sauce.