Pan-Fried Savory Cake Recipe With Crab

crab cakes
Pan-fried crab cakes with green onion and mayonnaise. Fullerene / Getty Images
Ratings (10)
  • Total: 9 hrs 30 mins
  • Prep: 9 hrs 20 mins
  • Cook: 10 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
289 Calories
16g Fat
17g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 289
% Daily Value*
Total Fat 16g 20%
Saturated Fat 3g 17%
Cholesterol 65mg 22%
Sodium 762mg 33%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Protein 19g
Calcium 96mg 7%
*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.)

These crab cakes are a classic combination of mayonnaise, bread crumbs, and good quality crabmeat. Creole seasonings and Creole mustard add flavor to the crab cakes. 

Make the crab cakes for a meal, or make them small and serve them as appetizers.

Ingredients

  • 4 tablespoons mayonnaise
  • 2 tablespoons Creole mustard
  • 1/2 teaspoon Creole seasoning
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped green onion
  • 2 teaspoons finely minced red bell pepper, optional
  • 1 pound jumbo lump crabmeat
  • 1 1/4 cup fresh fine bread crumbs, divided (see below)
  • 1 tablespoon butter
  • 2 tablespoons olive oil or vegetable oil

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl, combine the mayonnaise, Creole mustard, Creole seasoning, pepper, parsley, green onion, and bell pepper; set aside. If the Creole seasoning does not contain salt, add a dash of salt, or to taste.

  3. Drain the crabmeat and gently squeeze it to get as much of the liquid out as possible.

  4. Put the crabmeat in a medium bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended. Shape into 8 crab cakes, about 2 1/2 inches in diameter.

  5. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours.

  6. Heat the butter and oil over medium heat. When the butter stops foaming, fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with lemon wedges and Remoulade or other sauce.

Tips

  • Make the crab cakes for a meal, or make them small and serve them as appetizers.
  • Gently brush extra melted butter over the tops of the crab cakes before you flip them.

Recipe Variation

  • To make fresh, fine bread crumbs if your bread is not somewhat stale and dry, arrange 6 slices of bread on a baking sheet. Bake the bread in a 325 F oven until it is dry but not toasted. Cut or rip the bread into smaller pieces, and pulse in the food processor to make fine crumbs.