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crab cake with lemon tarragon mayonnaise
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5 from 2 votes

Crab Cakes

Adapted from Paula Deen. Makes about 12 crab cakes or 2 per person.
Course: Entree
Cuisine: American
Servings: 6 people
Calories: 205kcal
Author: Cynthia

Ingredients

  • 1 lb. crab meat picked free of shells (If you can't find fresh, you can buy it pasteurized in the grocery store chiller with the fresh seafood)
  • 1/3 cup Ritz crackers crushed (about 8)
  • 3 green onions finely chopped
  • 1/2 cup red bell pepper finely chopped
  • 1 stalk celery thinly sliced
  • 2 Tablespoons fresh parsley chopped
  • 1/4 cup mayonnnaise
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon juiced
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon Old Bay Seasoning
  • 1 teaspoon kosher salt
  • Dash cayenne pepper
  • 1 cup Panko bread crumbs or flour for dusting
  • avocado oil (or peanut oil) for frying

Instructions

  • Gently mix crab, chopped vegetables and seasoning together
    crab cake ingredients
  • Form mixture into balls, (about 1/3 cup mixture per patty)
    crab balls
  • Flatten each ball. They should be about 3/4" thick. If making ahead of time, cover with plastic wrap and refrigerate for up to 3 hours.
    crab cakes on tray
  • Coat in Panko bread crumbs or dust with flour.
  • Heat oil in a large skillet, about 1/4" to 1/2" oil until shimmering.
  • Fry crab cakes in batches, 3-4 at a time, cooking about 4 minutes per side. Serve with Lemon Tarragon Mayonnaise.
    crab cake with fork

Nutrition

Serving: 1person | Calories: 205kcal | Carbohydrates: 11g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1206mg | Potassium: 257mg | Fiber: 1g | Sugar: 2g | Vitamin A: 641IU | Vitamin C: 24mg | Calcium: 76mg | Iron: 2mg