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Buttery, pan-seared crab cakes made with mostly lump crab meat and minimal filler for a tender, restaurant-style result.
Print Recipe
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound lump crab meat, picked over
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon seafood seasoning
  • 1 tablespoon fresh parsley, chopped
  • 1/3 cup plain breadcrumbs
  • 1 tablespoon lemon juice
  • 3 tablespoons butter

Equipment

  • mixing bowl
  • Skillet
  • Spatula

Method
 

  1. In a bowl, whisk egg, mayonnaise, mustard, seasoning, parsley, and lemon juice.
  2. Gently fold in crab meat and breadcrumbs until just combined.
  3. Shape mixture into 6 crab cakes and refrigerate for 15 minutes.
  4. Melt butter in a skillet over medium heat.
  5. Cook crab cakes for 3–4 minutes per side until golden brown.

Nutrition

Calories: 280kcalCarbohydrates: 9gProtein: 18gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 125mgSodium: 620mgPotassium: 320mgSugar: 1gVitamin A: 450IUVitamin C: 6mgCalcium: 90mgIron: 1.2mg

Notes

Handle the mixture gently to keep large pieces of crab intact.

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