Super Easy Crab Cakes
Crab cakes make a delicious appetizer for your parties or a perfect dinner, served with a side salad! The most delicious part of the cakes is the crab!
Servings 8 cakes
Calories 207kcal
Cost $30
Ingredients
- 1 lb lump crab meat
- 1 stalk celery
- 1/4 cup chives
- juice of 1/2 of a lemon
- 2 tsp fresh parsley
- 1 tsp tarragon dried or 2 tsp fresh
- 1/2 cup panko bread crumbs plus more for coating cakes.
- 3/4 cup mayonnaise
- salt and pepper to taste
- Olive oil for frying
Instructions
- Chop 2/3 of the crab into medium chunks. Leave 1/3 in large chunks.
- Chop herbs and vegetables, finely.
- Add all ingredients to mixing bowl.
- Gently, but thoroughly mix.
- Make cakes in whatever size you like. Mine were about 3 ounces each.
- Press each cake into panko so that the panko sticks.
- Place on a plate. Refrigerate for at least 2 hours to let the panko soak up the liquids and bind, and for the flavors to meld.
- Shallow fry in cast iron pan in oil.
Video
Notes
It's important to let the cakes rest in the refrigerator to let the breading bind.
Serve with comeback sauce, tartar sauce or cocktail sauce.
Crab cakes can be assembled and frozen. Freeze in a single layer on a tray and then place in freezer bags. Freeze up to 3 months. To reheat, brush cakes with oil or melted butter and bake at 400°F for 20-30 minutes until golden brown and hot.
Cooked crab cakes can be frozen and reheated. Bake at 400°F from frozen for about 20 minutes, until hot.
Nutrition
Serving: 3ounces | Calories: 207kcal | Carbohydrates: 3g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 639mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg