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Golden Crispy Crab Cakes

Golden Crispy Crab Cakes Amazing Recipe

  • Author: Ennas Lopez
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Learn how to make Golden Crispy Crab Cakes with this ultimate recipe guide. These crab cakes are made with fresh lump crab meat, panko breadcrumbs for extra crispiness, and a blend of flavorful seasonings. They are pan-fried to a perfect golden brown and served with lemon wedges.

Ingredients

Scale
  • 1 pound fresh lump crab meat
  • 1/2 cup panko breadcrumbs (plus extra for coating)
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • 1/4 cup finely chopped green onions
  • 2 tablespoons olive oil
  • Lemon wedges (for serving)

Instructions

  1. Carefully pick through the crab meat to remove any shell fragments. Place it in a large mixing bowl.
  2. In the bowl with the crab meat, gently fold in 1/2 cup of panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, parsley, Old Bay seasoning, salt, pepper, and green onions. Mix until just combined; be careful not to break up the crab meat too much.
  3. With your hands, divide the mixture into 8 equal portions and shape each portion into a patty. Press gently to compact them.
  4. Once shaped, coat each crab cake lightly with additional panko breadcrumbs on both sides for extra crispiness.
  5. Place the crab cakes on a tray and refrigerate for at least 30 minutes. This step helps them hold their shape during cooking.
  6. In a large skillet, heat olive oil over medium heat. Ensure the oil is hot enough before adding the crab cakes; you can test by dropping a small piece of the mixture into the pan.
  7. Carefully add the crab cakes to the hot skillet (work in batches if necessary). Fry for about 4-5 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.
  8. Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb excess oil. Serve hot with lemon wedges and your favorite dipping sauce.

Notes

  • For best results, use fresh lump crab meat.
  • Chilling the crab cakes before frying helps them maintain their shape.
  • Cook in batches to avoid overcrowding the pan and ensure crispiness.
  • Serve with tartar sauce, garlic aioli, or remoulade.
  • Consider serving with coleslaw, a mixed green salad, or corn on the cob.
  • Prep Time: 30 minutes
  • Cook Time: 10-15 minutes
  • Category: Appetizers
  • Method: Pan-fried
  • Cuisine: American

Nutrition

  • Serving Size: 1 crab cake
  • Calories: 200-250
  • Fat: 10-15g
  • Carbohydrates: 15-20g
  • Protein: 15-20g

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Find it online: https://kalirecipes.com/golden-crispy-crab-cakes-recipe/

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