Traditional Lump Crab Cakes
For delicious, fresh crab cakes, look no further than your own kitchen. Be sure to splurge on jumbo lump crabmeat. This crab cake is all about the crab and has just enough breading and mayo to bind it together. Refrigerating for a half hour is really what keeps these minimally breaded crab cakes together and makes them supremely delicious.
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- Prep time
- 10 min
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- Cook time
- 16 min
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- Servings
- 7 Servings
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- Serving size
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1 crab cake
Ingredients
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lump crabmeat (picked over to remove any cartilage and shells)
- 1 lbs
- 454 g
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light mayonnaise
- 3 tbsp
- 3 tbsp
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dry breadcrumbs
- 3 tbsp
- 3 tbsp
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Dijon Mustard
- 2 tbsp
- 2 tbsp
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green onion (scallion) (minced)
- 3 tbsp
- 3 tbsp
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parsley (minced)
- 1 tbsp
- 1 tbsp
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Old Bay seasoning
- 1 tsp
- 1 tsp
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crushed red pepper flakes
- 1/4 tsp
- 1/4 tsp
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eggs
- 1
- 1
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all-purpose flour
- 3 tbsp
- 3 tbsp
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canola oil
- 1 tbsp
- 1 tbsp
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Directions
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Combine all ingredients except the flour and canola oil in a large bowl and mix well. Shape the mixture into 7 crab cakes and set on a plate. Cover and refrigerate for 30 minutes to set.
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Heat the canola oil in a large 12-inch skillet (preferably cast iron) over medium heat. Dredge each crab cake with flour to lightly coat both sides. Add the cakes to the skillet and cook for about 4–5 minutes per side. Drain on paper towels.
Reviews
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This recipe can be further optimised, nutritionally: Swap breadcrumbs for "NoCarb" version. Swap canola oil for olive. Swap flour for almond meal. This reduces carb% from 19% down to 4%. This reduces carb per serving from 6 (total) grams to 4.5 grams. This increases fat% from 35% to 45%. And increases protein from 46% to 51%. As such this takes a "low carb" recipe into the "very low carb" range (even suitable as "therapeutic" level of ketogenic diet).