Description
These Easy Crab Cakes are packed with delicious crab meat and seasoned to perfection. With a crispy golden brown exterior and tender interior, they’re perfect as an appetizer or a main course.
Ingredients
Units
Scale
- 12 ounces crab meat
- 1 large egg
- 2 teaspoons lemon juice
- 3 tablespoons mayonnaise
- 1 teaspoon Sriracha sauce
- 2 tablespoons fresh parsley, chopped
- 3 green onions, chopped
- 1/2 cup breadcrumbs (I used Panko)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 2 tablespoons olive oil (or more, for frying)
Instructions
- Combine Ingredients: Gently mix all ingredients (except olive oil) in a bowl.
- Shape Patties: Form the crab mixture into 12 patties.
- Fry: Heat olive oil in a skillet over medium-high heat. Fry patties in batches until golden brown, about 5 minutes per side.
- Serve: Serve with your favorite dipping sauce or side dish.
Notes
- Make Ahead: Prepare patties ahead of time and refrigerate for up to a day before frying.
- Chill for Better Texture: Refrigerate crab mixture for 30 minutes before shaping for better binding.
- Non-Stick Pan: Use a non-stick pan to prevent sticking and make flipping easier.
- Crab Cake Variations: Add different spices, herbs, or vegetables to customize the flavor.
- Serving Suggestions: Serve with tartar sauce, lemon garlic aioli, or alongside a fresh salad.
Nutrition
- Serving Size: 1 crab cake
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg