Easy Crab Cakes
15m prep 12m cook 27m ready
These crab cakes are made with fresh lump crabmeat, herbs, and panko, pan-fried until golden. They are onion-free, using parsley and dill for flavor.
Ingredients
- 1 lb fresh lump crabmeat
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh dill chopped
- 1 tbsp mayonnaise
- 1 clove garlic minced
- 1 large egg lightly beaten
- 0.5 lemon juiced
- 1/8 tsp ground cayenne pepper
- 1/4 cup panko bread crumbs
- 6 tbsp olive oil divided
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 60.9 mg
- Iron: 0.6 mg
- Magnesium: 18.2 mg
- Phosphorus: 116 mg
- Potassium: 168 mg
- Zinc: 1.64 mg
Let's Cook
-
Step 1.
In a large bowl, combine the fresh lump crabmeat, chopped fresh parsley, chopped fresh dill, mayonnaise, minced garlic, lightly beaten egg, lemon juice, ground cayenne pepper, and panko bread crumbs. Mix gently until just combined, being careful not to break up the crabmeat too much.
-
Step 2.
Shape the mixture into 12 patties, each about 1/2 inch thick and 2 inches in diameter. Place them on a plate or baking sheet.
-
Step 3.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully add half of the crab cake patties to the skillet, making sure not to overcrowd. Fry until golden brown and crispy, about 2 to 3 minutes per side. Transfer the cooked crab cakes to a paper towel-lined plate to drain.
-
Step 4.
Repeat with the remaining 3 tablespoons of olive oil and the remaining crab cake patties. Serve immediately.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.