This crab cakes recipe is lump crab with just enough binder to hold a cake. It is not a salmon cake or a breaded fish stick.
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Crab Cakes
- Total Time: 28 minutes
- Yield: 4 cakes 1x
Description
Crab Cakes. From Olivia.
Ingredients
Scale
- 1 pound (450g) lump crab meat, picked over
- 1/4 cup (30g) cracker crumbs
- 2 tablespoons mayonnaise
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 2 tablespoons oil for frying
Instructions
- Gently fold crab, crumbs, mayonnaise, yolk, mustard, lemon, and salt.
- Shape 4 cakes. Chill 20 minutes.
- Heat the oil in a skillet over medium.
- Fry 3 to 4 minutes per side, until brown.
Notes
Chill the shaped cakes 20 minutes so they do not fall apart in the pan.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Filler
Cracker crumbs, not a cup of breadcrumbs. Too much filler tastes like a hush puppy.
Fold
A spatula, not a whisk. Whisking shreds the lumps.
Heat
Medium. A ripping hot pan burns the outside before the center warms.
Flip
One flip. A second flip breaks them.
Nutrition (estimated)
About 280 calories per serving. Estimate only, not a lab test.
FAQ
Canned crab?
Drain it well. Lump from the refrigerated case holds together better.
Baked?
400°F for 12 to 15 minutes. They brown less.
Sauce?
Lemon. A heavy tartar sauce hides the crab.
Make ahead?
Shape them in the morning and fry at dinner.