Crab Cakes

Name: Crab Cakes
Total time: 30 min
Yield: For Two
Ingredients: 450 g lump crab meat; 1/2 cup breadcrumbs; 1 egg; 3 tbsp mayonnaise; 1 tbsp Dijon mustard; 1 tbsp lemon juice; 2 tbsp parsley, chopped

Crab cakes are golden, crisp on the outside and packed with sweet, tender lump crab inside. With just enough binder to hold them together, they let the crab take center stage. Serve them with a squeeze of lemon and a creamy remoulade for an impressive starter or light dinner.

High-Protein Pescatarian Stovetop Dinner Appetizer For Two Egg Crab

⏱ 30 min
📊 easy
🍽 For Two

Ingredients

450 g lump crab meat
1/2 cup breadcrumbs
1 egg
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp parsley, chopped

Instructions

Gently mix the mayonnaise, egg, mustard, lemon juice, and parsley in a bowl.
Fold in the crab and breadcrumbs, being careful not to break up the lumps.
Form into patties and chill for 20 minutes.

Heat oil and butter in a skillet over medium-high heat.
Cook the cakes for 3 to 4 minutes per side until golden and crisp.
Drain briefly and serve with lemon wedges.

💡 Chef's tip

Chill the formed cakes for 20 minutes before cooking; this firms them up so they hold their shape and do not fall apart in the pan.

Using the minimum amount of breadcrumb binder is the secret to great crab cakes, so they taste of crab rather than filler and stay delicate instead of dense.