thepioneerwoman5.0
Crab Cakes
The key to an authentic crab cake recipe is the ratio of crabmeat to filling. It should be packed with crab and spices but not weighed down by breadcrumbs.
👥 3 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●measuring cup
- ●whisk
- ●oven
📝 Preparation Steps
1
For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with 1/3-cup measuring cup. Place on a greased sheet tray and refrigerate for ⏱️ 30 minutes.
egg1
2
For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use.
garlic, chopped1 clove
3
Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to ⏱️ 5 minutes. Serve immediately with lemon wedges and spicy remoulade.
Lemon wedges and spicy remoulade, for serving
Nutrition Facts
calories
938 Calories
fat Content
85 g
fiber Content
2 g
sugar Content
2 g
sodium Content
1786 mg
protein Content
31 g
trans Fat Content
0 g
cholesterol Content
258 mg
carbohydrate Content
11 g
saturated Fat Content
17 g
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